Burgoo
Ingredients
What you need:
Lamb Shanks
Chicken Thighs (bone-in with skin)
Chicken Livers
Crushed Tomato
Carrots
Okra
Holy Trinity (chopped bell pepper, onion & celery)
Chicken Brith
Seasonings: Salt, pepper, cayenne, cajun seasoning, Berbere spice
Instructions:
Season the chicken thighs and lamb shanks.
In a Dutch oven or large pot, sear the chicken on both sides. Remove chicken and set aside. You should a good amount of fat in the Dutch oven.
Sear the lamb shanks on both sides and then remove them.
Lower the heat and add the trinity. Season and cook for 5 minutes.
Add the carrots. Cook for another 5 minutes.
Slowly pour in 1 can of crushed tomatoes. Season and stir.
Nestle the lamb shanks in the dutch oven.
Then add the chicken thighs.
Cover with chicken broth. Stir and season.
Cook on low for 2-3 hours.
Cut okra into strips. Season and sear the okra in olive oil. This prevents the slimy texture.
Serve with jasmine rice. Top with okra.
Let the veggies cool.
For visuals, view the reel here.
Wine Pairing Suggestions: Chosen Family Pinot Noir
100% Pinot Noir
Willamette Valley, Oregon
