Burgoo! a la Clayton
Here it is, just like you wanted it, thick, saucy, dead as hell, and easy on the wallet. It’s a Southern classic!
- 3 tablespoons vegetable oil
- 3-4 pounds pork shoulder or country ribs, chopped thick
- 2-3 pounds stew meat
- 3-5 chicken legs
- 1 pound squirrel meat
- 1 pound rabbit meat
- 1 pound assorted road-kill such as possum and what all
- 1 green pepper, chopped
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 6 garlic cloves, chopped
- 1 quart chicken stock
- 1 quart beef stock
- 1 can tomatoes
- 2 potatoes
- 4 ears fresh corn, cut off the cob
- Salt and pepper
- 6 tablespoons Worcestershire sauce
- Hot sauce on the side
- Chopped parsley on top
- Bourbon, for drinking while cooking and some goes in the stew too!
Fry all the veggies in oil, then add the meat and fry it too. Then add everything else, bring it to a damn boil, then let it simmer for a couple hours. Be sure the squirrel meat is good and fresh. Be sure too that the road kill doesn’t have any maggot, or at least not too damn many. Drink the bourbon until you pass the hell out. When you wake up, if the house isn’t burned to the ground, the burgoo is ready to eat with crusty bread. Delicious! Yeehah!
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“Recipes” is plural, Clayton. Just sayin’.