Hearty Kentucky Burgoo with Cheesy Garlic Grits

Info

• Prep time: 1 hour
• Cook time: 4 hours
• Total time: 5 hours
• Yield: 10 servings

Ingredients

• 3 tablespoons vegetable oil
• 2 pounds beef shank, trimmed of excess fat
• 2 pounds lamb shoulder, trimmed of excess fat
• 1 (3 to 4-pound) chicken, cut into eighths
• Essence (recipe below)
• Salt
• Freshly ground black pepper
• 2 medium onions, quartered, plus 2 cups chopped onions
• 4 whole cloves garlic, peeled and crushed, plus 2 teaspoons minced garlic
• 1 medium fresh hot red pepper, quartered
• 2 bay leaves
• 3 quarts water
• 6 slices bacon, diced
• 2 cups medium-diced carrots
• 1 cup medium-diced green bell peppers
• 2 cups canned peeled, seeded, and chopped tomatoes
• 1 pound Idaho potatoes, peeled and diced
• 1 cup fresh lima beans
• 1/4 cup Worcestershire sauce
• 2 tablespoons light brown sugar
• 2 cups fresh corn kernels
• 1/2 cup finely chopped fresh parsley leaves
• Cheesy Garlic Grits Casserole (recipe below)

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Cheesy Garlic Grits Casserole

• 6 tablespoons unsalted butter
• 3 3/4 cups water
• 1 teaspoon salt
• 1 cup old-fashioned or quick-cooking grits (not instant)
• 3/4 cup heavy cream
• 1 cup grated cheddar cheese
• 3 tablespoons mashed roasted garlic puree
• 2 large eggs, beaten
• 3/4 teaspoon paprika

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Season the beef, lamb, and chicken with Essence, salt, and pepper, then add them to the pot in batches, searing on all sides. Add the quartered onions, whole garlic, red pepper, and bay leaves, along with enough water to cover. Bring to a boil, then reduce the heat and simmer uncovered, skimming off any scum that rises to the surface, until the meat is tender and the chicken is falling off the bones, about 2 hours.
2. Strain the mixture, reserving the broth. Once the meats and chicken are cool enough to handle, remove and discard the skin and bones, then chop the meat.
3. Return the clean pot to the heat and cook the bacon over medium-high heat until the fat is rendered and the bacon is crisp. Remove with a slotted spoon. Add the chopped onions, carrots, and bell peppers to the fat in the pan and cook, stirring, until soft, about 4 minutes. Add the minced garlic and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Add the potatoes, lima beans, Worcestershire, and sugar, then pour in enough reserved broth to cover. Bring to a boil, reduce the heat, and simmer, stirring often, until thick and the potatoes are tender, 30 minutes to 1 hour. Add the corn and the cooked meat and chicken and simmer, stirring occasionally, for 20 to 30 minutes. Stir in the bacon and parsley.
4. Remove from the heat and serve hot with Cheesy Garlic Grits Casserole and hot biscuits.
5. For the Essence: Combine all ingredients thoroughly.
6. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993
7. For the Cheesy Garlic Grits Casserole: Preheat the oven to 350 degrees F.
8. Grease a 2-quart souffle dish with 2 tablespoons of the butter and set aside.
9. In a medium saucepan, bring the water and salt to a boil. Stirring, add the grits and return to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the grits are thick, smooth, and creamy, 15 to 20 minutes. Add the cream and cook until well incorporated, about 3 minutes. Remove from the heat and stir in the remaining ingredients. Pour into the prepared casserole and bake for 40 minutes.
10. Remove from the oven and serve hot.