Paula Deens Burgoo Recipes

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PAULA DEEN'S BURGOO



Paula Deen's Burgoo image

Make and share this Paula Deen's Burgoo recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 4h30m

Yield 15 serving(s)

Number Of Ingredients 19

3 lbs bone-in chicken thighs
2 lbs beef round steak, cut into 3-inch chunks
2 lbs lamb shoulder, cut into 3-inch chunks
salt
black pepper
1/4 cup vegetable oil
2 medium yellow onions, finely chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 large green bell pepper, chopped
1 jalapeno pepper, seeded and finely chopped (leave the seeds in if you want more heat)
4 garlic cloves, finely chopped
6 cups chicken broth or 6 cups water
1 (28 ounce) can crushed tomatoes
2 large baking potatoes, peeled and diced
1 (10 ounce) package frozen corn kernels
1 (10 ounce) package frozen lima beans
3 tablespoons Worcestershire sauce
1 1/2 teaspoons Tabasco sauce (or other hot sauce)

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.

Nutrition Facts : Calories 480.7, Fat 31.2, SaturatedFat 10.2, Cholesterol 120.1, Sodium 596.2, Carbohydrate 19.9, Fiber 3.8, Sugar 2.2, Protein 30.4

PAULA DEEN'S BO BURGER



Paula Deen's Bo Burger image

These burgers take a little more time than regular ones, but they are so worth it! I saw Paula Deen make this on TV and they just made my mouth water...and I'm not really that fond of hamburgers. ;-) But these are so juicy and wonderful...I hope you enjoy! Note: These took a little longer to make than the suggested 8-10 minutes per side, but I used 2 lbs of beef for really BIG burgers and I also used my electric skillet, so maybe that made a difference too.

Provided by Troop Angel

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs 80% lean ground beef
salt
pepper
1/2 cup cold water
1 onion, sliced 1/4-inch thick
4 eggs
4 hamburger buns
4 slices American cheese

Steps:

  • In a large bowl, season the ground beef with salt and pepper.
  • Add 1/2 c cold water and mix by hand until meat has absorbed all the water (the water keeps the burgers moist and juicy).
  • Shape into 4 patties.
  • Heat a large cast iron skillet over medium-high heat.
  • Spray the skillet with non-stick cooking spray.
  • Add the burgers and cook to desired temperature, about 8-10 minutes per side for medium-well.
  • Remove the burgers from the pan and set aside.
  • Add the onion slices to the same skillet and cook until golden brown on both sides, being careful to keep them in whole slices; it should take about 3 minutes per side.
  • Remove from pan and set aside.
  • Crack the eggs into the same skillet and cook until the yolk is not runny. Carefully remove from pan.
  • Lay the bottom of the 4 hamburger buns on a flat surface.
  • Top each bun with a burger.
  • Top the burgers with 1 egg, onion slice, 1 slice of cheese and then the top bun.
  • Lightly press the sandwich together with your hand.
  • Place the sandwiches into the pan and cook for 1 minute on each side to griddle the buns.
  • Serve and enjoy!

Nutrition Facts : Calories 707.5, Fat 46.1, SaturatedFat 18.3, Cholesterol 345.9, Sodium 596.8, Carbohydrate 26.2, Fiber 1.3, Sugar 4.2, Protein 44

MIDWEST LIVING'S BOUJA / BURGOO



Midwest Living's Bouja / Burgoo image

Bouja is traditionally an upper Midwest (Minnesota) stew, while Burgoo is a specialty of the lower Midwest (Kentucky). In either case, it's what I would call a 'stew of opportunity', meaning that whatever you have on hand is what goes into the pot. In the past, squirrels were a main ingredient of the Burgoo. Anyway, I found this delicious combination recipe in Midwest Living and it made my house smell yummy, you can add squirrel if you like!

Provided by Hey Jude

Categories     One Dish Meal

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast, cut into bite-size pieces
1 -2 tablespoon cooking oil
1 lb boneless beef chuck, cut into 3/4 inch cubes
6 cups water
1 medium onion, chopped
4 teaspoons instant chicken bouillon granules or 4 teaspoons beef bouillon granules
1 teaspoon dried thyme, crushed
1 medium potato, cut into bite-size pieces
1 (16 ounce) package frozen mixed vegetables (green beans, corn, carrots and peas)
1 cup cubed rutabagas or 1 cup turnip
1/2 cup coarsely chopped green sweet peppers or 1/2 cup sweet red pepper
1/2 cup sliced celery
1 (14 1/2 ounce) can tomatoes, cut up
1/4 teaspoon ground black pepper
salt & freshly ground black pepper, if needed

Steps:

  • In a large cooking pot, cook the chicken in 1 tablespoon hot cooking oil until no pink remains; remove the chicken from the pot, cover and chill but reserve the drippings in the pot.
  • Brown the cubed beef chuck in the remaining drippings in the pot, adding more oil if needed.
  • Add the water, chopped onion, instant bouillon granules and the dried thyme to the pot; bring the mixture to a boil, reduce heat and simmer, covered, for 1 hour.
  • Add the remaining ingredients to the cooking pot and stir to combine; return the mixture to boiling, reduce heat and simmer for 30 minutes more, or until vegetables and meat are tender.
  • Stir in the cooked chicken and heat through; season to taste with some salt and some additional pepper, if you like.

BURGOO



Burgoo image

Burgoo is a savory stew made from a varying array of ingredients, often cooked in enormous iron kettles outdoors over an open flame. Cooking can take as long as 30 hours and flavor improves as it ages. The current self-proclaimed center of the burgoo universe is Owensboro, Kentucky. It is believed that the word "burgoo" originated during the 17th century on the high seas. Sailors subsisted on an oatmeal-like porridge made from the Middle-Eastern grain, bulgur (or bulghur) wheat. The term first appears in the 1650 book "Adventures by Sea" by Edward Coxere.

Provided by Julesong

Categories     Meat

Yield 20 serving(s)

Number Of Ingredients 21

3 lbs broiler chickens
2 lbs beef shank (Cross-cuts)
12 cups water
1 tablespoon salt
1/4 teaspoon pepper
6 slices bacon
2 (28 ounce) cans tomatoes
1 cup peeled, cubed potato
2 cups coarsely chopped carrots
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
2 tablespoons packed dark brown sugar
1/4 teaspoon crushed dried red pepper
4 whole cloves
2 cloves garlic, minced
1 bay leaf
4 ears fresh sweet corn (scraped from cob)
2 (16 ounce) cans butter beans
10 ounces frozen cut okra
2/3 cup unbleached all-purpose flour

Steps:

  • In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper.
  • Cover and cook til meat is tender, about 1 hour.
  • Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones.
  • Cube beef and chicken; set aside.
  • Cook bacon until crisp; drain, reserving drippings. Crumble bacon, set aside.
  • To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and bay leaf.
  • Cover and simmer for 1 hour, stirring often. Remove cloves and bay leaf.
  • With knife, make cuts down center of each row of corn kernels and scrape off of cobs.
  • Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes.
  • Blend flour and reserved bacon drippings; stir into stew.
  • Cook until stew thickens. Salt to taste.
  • Garnish with parsley and serve hot with baking powder biscuits for a great meal.

Nutrition Facts : Calories 327.9, Fat 14, SaturatedFat 4, Cholesterol 70.4, Sodium 583.8, Carbohydrate 23.8, Fiber 4.6, Sugar 6.2, Protein 27.3

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