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Kentucky Burgoo

Ingredients



Instructions

  1. In a large kettle or Dutch oven combine chicken, beef shanks, undrained tomatoes, 5 cups water and 1 1/2 teaspoons salt. Bring to boiling. Reduce heat; simmer, covered, 1 1/4 to 1 3/4 hours or until meats are tender.
  2. Remove meats; let stand until cool enough to handle. Remove meat from bones; discard skin and bones. Dice meat; return to broth mixture. Add onions, lima beans, corn, okra, celery, green pepper, sugar, thyme, bay leaf, Worcestershire sauce, hot pepper sauce and 1 teaspoon salt. Cover and simmer about 30 minutes or until vegetables are tender.
  3. In a screw-top container shake together 1/2 cup cold water and the flour; stir into stew. Cook and stir until mixture thickens slightly and boils.
  4. Remove bay leaf. Stir in parsley.



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