Try this Simplified Bergoo recipe, or contribute your own.

Still searching for what to cook ?

Name: Simplified Bergoo
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 Parsnips; scrubbed; 1 c Molasses; 4 sm To medium carrots; scrubbed; 6 Whole; ripe tomatoes; ; quartered; 2 md Turnips; scrubbed; 1/2 lb Smoked sausage; (kielbasa,; 1 Whole onion; peeled; 1 tb Bacon fat; 2 Smoked shoulder pork chops; 2 Chicken leg and thigh; 2 Squabs; 1 tb Rendered chicken fat; 2 c Camilla red beans; 1 Green pepper; sliced; 1 Rutabaga; peeled and; 3 qt Rich chicken or pork stock; ; andouille); 1 1/2 c Carolina rice; salt and pepper to taste

Find the most delicious recipes here

INGREDIENTS

2 Parsnips; scrubbed
1 c Molasses
4 sm To medium carrots; scrubbed
6 Whole; ripe tomatoes
; quartered
2 md Turnips; scrubbed
1/2 lb Smoked sausage; (kielbasa,
1 Whole onion; peeled
1 tb Bacon fat
2 Smoked shoulder pork chops
2 Chicken leg and thigh
2 Squabs
1 tb Rendered chicken fat
2 c Camilla red beans
1 Green pepper; sliced
1 Rutabaga; peeled and
3 qt Rich chicken or pork stock
; andouille)
1 1/2 c Carolina rice
salt and pepper ; to taste

Servings

INSTRUCTIONS

Place chicken stock in a 6 quart stockpot and bring to a simmer over a medium low flame. Heat the bacon fat in a medium saute pan over a medium flame. Season the pork chops with salt and pepper, then sear in the saute pan until nicely browned. Transfer the chops to the simmering stock. Reduce the heat to low and add the chicken fat. Season the chicken legs and thighs with salt and pepper, then add to the pan skin side down. Cook for at least fifteen minutes, while rotating in the pan so the skin crisps evenly. Turn the chicken over and sear for 3 minutes. Remove and keep warm. Add the camilla beans to the stock. Split the sausage lengthwise and add to the same saute pan in which the chicken and pork were cooked. Raise the heat to medium and brown the sausage on both sides. Transfer to the stockpot. Add the peppers to the saute pan and raise heat to medium high. Saute until the peppers caramelize. Ladle enough stock from the pot into the peppers to deglaze the saute pan. Use a wooden spoon to free the caramelized meat and vegetable bits from the bottom of the pan. Pour the deglaze back into the stockpot. Add the rutabaga, onion, tomatoes and rice. Cook for 30 minutes. Add the carrots, parsnips and turnips. Cook about 15 minutes. Top the pot with the chicken and squabs. Cook until the squabs are just done (approximately 15 minutes). Season to taste with salt, pepper and, if you like it tangy, malt vinegar. Yield: 6-12 servings, depending on how hungry you are. Per serving: 2284 Calories (kcal); 85g Total Fat; (32% calories from fat); 42g Protein; 354g Carbohydrate; 175mg Cholesterol; 2581mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 4 Lean Meat; 6 Vegetable; 0 Fruit; 14 Fat; 15 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW#INE069 Converted by MM_Buster v2.0n.

NOTES

Alert editor

Simplified Bergoo

2 Parsnips; scrubbed
1 c Molasses
4 sm To medium carrots; scrubbed
6 Whole; ripe tomatoes
 ; quartered
2 md Turnips; scrubbed
1/2 lb Smoked sausage; (kielbasa,
1 Whole onion; peeled
1 tb Bacon fat
2 Smoked shoulder pork chops
2 Chicken leg and thigh
2 Squabs
1 tb Rendered chicken fat
2 c Camilla red beans
1 Green pepper; sliced
1 Rutabaga; peeled and
3 qt Rich chicken or pork stock
 ; andouille)
1 1/2 c Carolina rice
 salt and pepper to taste

Place chicken stock in a 6 quart stockpot and bring to a simmer over a  medium low flame. Heat the bacon fat in a medium saute pan over a medium  flame. Season the pork chops with salt and pepper, then sear in the saute  pan until nicely browned. Transfer the chops to the simmering stock. Reduce  the heat to low and add the chicken fat. Season the chicken legs and thighs  with salt and pepper, then add to the pan skin side down. Cook for at least  fifteen minutes, while rotating in the pan so the skin crisps evenly. Turn  the chicken over and sear for 3 minutes. Remove and keep warm. Add the  camilla beans to the stock. Split the sausage lengthwise and add to the  same saute pan in which the chicken and pork were cooked. Raise the heat to  medium and brown the sausage on both sides. Transfer to the stockpot. Add  the peppers to the saute pan and raise heat to medium high. Saute until the  peppers caramelize. Ladle enough stock from the pot into the peppers to  deglaze the saute pan. Use a wooden spoon to free the caramelized meat and  vegetable bits from the bottom of the pan. Pour the deglaze back into the  stockpot. Add the rutabaga, onion, tomatoes and rice. Cook for 30 minutes.  Add the carrots, parsnips and turnips. Cook about 15 minutes. Top the pot  with the chicken and squabs. Cook until the squabs are just done  (approximately 15 minutes). Season to taste with salt, pepper and, if you  like it tangy, malt vinegar.    Yield: 6-12 servings, depending on how hungry you are.        Per serving: 2284 Calories (kcal); 85g Total Fat; (32% calories from fat);  42g Protein; 354g Carbohydrate; 175mg Cholesterol; 2581mg Sodium Food  Exchanges: 5 1/2 Grain(Starch); 4 Lean Meat; 6 Vegetable; 0 Fruit; 14 Fat;  15 Other Carbohydrates    Recipe by: IN FOOD TODAY SHOW#INE069      Converted by MM_Buster v2.0n.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (421g)
Recipe Makes: 1 servings

Calories: 719
Calories from Fat: 232 (32%)

Amt Per Serving		% DV

	Total Fat 25.8g	34 %
	Saturated Fat 8.9g	44 %
	Monounsaturated Fat 11.6g
	Polyunsanturated Fat 4.2g
Cholesterol 23.1mg		7 %
Sodium 236.7mg		8 %
Potassium 2466.9mg		65 %
Total Carbohydrate 125.9g		37 %
	Dietary Fiber 0g	0 %
	Sugars, other 125.9g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 719

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!