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This is the time of year I like to make my Gumbo and Burgoo recipes.
My gumbo is a medium dark roux-based version with shrimp, crab, scallops, oysters, conecuh sausage, okra, and the usual veggies. The burgoo has chicken, beef shanks, conecuh sausage, and the usual veggies.
I had a really authentic old handed down family Kentucky recipe for Burgoo once, but I never made it, because I couldn't find an iron kettle that big and I could never obtain the six squirrels anywhere.
I think some old recipes deserve to be kept tucked in the back of the cookbook file, just for historical reference.
I had a really authentic old handed down family Kentucky recipe for Burgoo once, but I never made it, because I couldn't find an iron kettle that big and I could never obtain the six squirrels anywhere....
If you look at the history of burgoo you won't be surprised at the presence of squirrel in your recipe. Burgoo was originally a communal dish that took advantage of what was available at the time.
When I was in school, the cafeteria served what they called "Chuckwagon Burgoo". Pretty scary. It was basically all the leftover meat and veggies from earlier in the week, in a thick and semi-spicy stock and tomato sauce. Lots of people dreaded it, but it was usually pretty good.
So... what are the must-have ingredients in your gumbo/burgoo recipes?
Using file' for okra is a cook taking shortcuts. Gumbo should always have okra.
I use the same ingredients for my gumbo that you mention.
I use in my burgoo: lamb shank, turkey thigh, rabbit, duck and whatever spicy sausage is available.
I render the lamb and the duck if they're not leftovers. Don't want a greasy burgoo!
A little sassafras in the burgoo is amazing.
...I use in my burgoo: lamb shank, turkey thigh, rabbit, duck and whatever spicy sausage is available...
Now that's a burgoo .
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