Paula Deens Burgoo Recipes

Steps:

• Heat the oil in a large stockpot (8-quart) over medium-high heat. Season the chicken and beef with a few pinches of salt and several grinds of black pepper. Add the chicken to the hot oil skin-side down and cook until the skin is golden brown and crisp, 6 to 8 minutes. Flip the chicken and continue to cook until golden, about 2 minutes more. Carefully remove to a plate. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until browned on at least three sides, 6 to 8 minutes per batch. As the beef finishes browning, transfer to a large plate.
• Add the sausage to the pot and cook, breaking up the meat with a wooden spoon into small bite-size pieces, until cooked through and browned in spots, about 5 minutes. Add the carrots, celery, onion, bell pepper, 1/4 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally and scraping any browned bits from the bottom of the pot, until the vegetables are crisp tender, about 4 minutes. Add the garlic and bay leaves, and continue to cook, stirring occasionally, until fragrant, about 1 minute more.
• Return the chicken and beef to the pot, along with any juices that may have accumulated on the plates. Add the chicken broth, tomatoes, 1/4 teaspoon salt and several grinds of black pepper, then give everything a good stir. Bring to a boil, cover with a tight-fitting lid, then reduce the heat to low. Simmer until the chicken and beef are very tender, about 2 hours.
• Keep the burgoo over low heat. Remove the chicken from the pot and let cool slightly; remove and discard the skin and bones, then shred the chicken and return it to the pot. Skim the fat from the surface of the stew, discarding all but 1 tablespoon. Stir the 1 tablespoon of skimmed fat with the flour in a small bowl until a thick paste forms, then stir the paste into the stew. Add the potatoes, butter beans, corn and Worcestershire sauce. Increase the heat to medium-low, then continue to simmer uncovered until the potatoes are cooked through and the stew has thickened slightly, about 15 minutes. Discard the bay leaves and stir in the vinegar, if using. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and serve warm.

Steps:

• Lightly season the chicken, beef, and lamb all over with salt and black pepper.
• In a large Dutch oven, heat the oil over med-high heat until shimmering.
• Working in batches, brown the meats on all sides, about 7 minutes per batch.
• Drain the meats on a paper towel-lined baking sheet.
• Add the onions, carrots, celery, and bell pepper to the pan.
• Cook, stirring, until slightly softened, about 5 minutes.
• Add the jalapeno and garlic; cook for 2 minutes.
• Return the beef and lamb to the pan (cover the chicken with plastic wrap and refrigerate until ready to use).
• Stir in the broth or water, the crushed tomatoes and 1 tablespoon salt.
• Bring the mixture to a boil; decrease heat to a simmer, cover, and cook for 1 1/2 hours.
• Return the chicken to the pan; cover and simmer for 45 minutes.
• Add the potatoes and simmer until all the meats are very tender and shred easily with a fork, 45 minutes longer.
• Remove the chicken from the pan; once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin; shred the chicken and return to the pan.
• Stir in the corn, lima beans, Worcestershire sauce, and hot sauce.
• Simmer until the vegetables are hot and the stew reaches the thickness you like, 10-15 minutes.

Steps:

• Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary.
• Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
• Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce.
• Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
• Discard bay leaves before serving stew in bowls.