Kentucky Burgoo

Directions

1. 1
   In a large heavy pot heat the oil over medium-high heat.
2. 2
   Season the beef, lamb and chicken with Essence, salt and pepper and add in batches to the pot, searing on all sides.
3. 3
   Add the quartered onions, whole garlic, red pepper, and bay leaves, and enough water to cover.
4. 4
   Bring to a boil.
5. 5
   Reduce the heat and simmer uncovered, skimming to remove any scum that forms on the surface, until the meat is tender and the chicken is falling from the bones, about 2 hours.
6. 6
   Strain, reserving the broth.
7. 7
   When the meats and chicken are cool enough to handle, remove the skin and bones and discard.
8. 8
   Chop the meat.
9. 9
   Return the clean pot to the heat and cook the bacon over medium-high heat until the fat is rendered and crisp.
10. 10
    Remove with a slotted spoon.
11. 11
    To the fat in the pan, add the chopped onions, carrots and bell peppers, and cook stirring, until soft, 4 minutes.
12. 12
    Add the chopped garlic, and cook, stirring, for 30 seconds.
13. 13
    Add the tomatoes and cook, stirring, for 2 minutes.
14. 14
    Add the potatoes, lima beans, Worcestershire and sugar, and enough reserved broth to cover.
15. 15
    Bring to a boil.
16. 16
    Reduce the heat and simmer, stirring often, until thick and the potatoes are tender, 30 minutes to 1 hour.
17. 17
    Add the corn and cooked meat and chicken and simmer, stirring occasionally, for 20 to 30 minutes.
18. 18
    Add the bacon and parsley and stir.
19. 19
    Remove from the heat and serve hot with Cheesy Garlic Grits Casserole and hot biscuits
20. 20
    2 1/2 tablespoons paprika
21. 21
    2 tablespoons salt
22. 22
    2 tablespoons garlic powder
23. 23
    1 tablespoon black pepper
24. 24
    1 tablespoon onion powder
25. 25
    1 tablespoon cayenne pepper
26. 26
    1 tablespoon dried oregano
27. 27
    1 tablespoon dried thyme
28. 28
    Combine all ingredients thoroughly.
29. 29
    Yield: 2/3 cup
30. 30
    Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993
31. 31
    6 tablespoons unsalted butter
32. 32
    3 3/4 cups water
33. 33
    1 teaspoon salt
34. 34
    1 cup old fashioned or quick cooking grits (not instant)
35. 35
    3/4 cup heavy cream
36. 36
    1 cup grated cheddar cheese
37. 37
    3 tablespoons mashed roasted garlic puree
38. 38
    2 large eggs, beaten
39. 39
    3/4 teaspoon paprika
40. 40
    Preheat the oven to 350 degrees F.
41. 41
    Grease a 2-quart souffle dish with 2 tablespoons of the butter and set aside.
42. 42
    In a medium saucepan, bring the water and salt to a boil.
43. 43
    Stirring, add the grits and return to a boil.
44. 44
    Reduce the heat to medium-low and simmer, stirring, occasionally, until the grits are thick, smooth and creamy, 15 to 20 minutes.
45. 45
    Add the cream and cook until well incorporated, about 3 minutes.
46. 46
    Remove from the heat and stir in the remaining ingredients.
47. 47
    Pour into the prepared casserole and bake for 40 minutes.
48. 48
    Remove from the oven and serve hot.
49. 49
    Yield: 6 servings