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Serves 8 very generously Arrange the meat and chicken breasts in large, heavy soup kettle. Cover with the water. Bring to a boil, cover, and simmer slowly until the meat is tender enough to fall from the bones (about 3 hours). Remove from the stove and cool. Chop the meat and chicken, discarding the bones. Strain the stock and reheat, adding the chopped meat and chicken. Peel and dice the onions, potatoes,and carrots. Coarsely chop the green pepper and cabbage leaves. Dice the celery and okra. Add these vegetables, along with the corn, lima beans, and tomato puree, to the stock. Stir in the spices and seasoning sauces. Stir occasionally while the Burgoo slowly simmers for 6 to 7 hours. After it begins to thicken, stir constantly. Add more seasonings, if necessary, along with the chopped parsley, just before serving.
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