Burgoo is traditional to Western Kentucky and has endless variation. While true tradition burgoo is made from game meats or mutton, modern variation are made from BBQ pork and/or chicken. Recipes range in size from enough to feed a family to a entire community. While cooked meats are used, BBQ meats are preferred for a more authentic taste.
- 1 pound (450 g) mixed cooked meats (beef, lamb, pork, chicken, game, etc.)
- ½ gallon (2 liters) chicken stock
- ½ gallon (2 liters) beef stock
- 1 ounce (30 ml) Worcestershire sauce
- 1 cup tomatoes, diced
- 1 large onion, diced
- 1 stalk celery, diced
- 1 small green bell pepper, diced
- 1 large potato, diced
- 2 large carrots, diced
- ¼ cup peas
- ½ cup okra
- ¼ cup lima beans
- ½ cup yellow corn
- 2 teaspoons garlic, minced
- salt and pepper to taste
- Combine all ingredients and bring to a boil.
- Reduce heat and simmer for 2 hours, skimming the top as needed.
Traditional burgoo was often cooked out doors in a cast iron kettle over a wood fire. Purists will insist this greatly improves the flavor.