As a child, I remember walking the streets of the BBQ Festival – smelling the smoky decadence of the meats and tasting the tangy sweetness of the bar-b-que. It was only after I became older that I came to appreciate another Owensboro delicacy that takes center stage at the BBQ Fest – Burgoo! I don’t know the history of the name – Wikipedia claims that both the British Royal Navy at an oatmeal version in the Napoleonic Wars and there is also an Irish American version called Mulligan Stew which has been around since the early 1900s. How it became a Kentucky tradition is beyond me but I do appreciate the fabulous flavors melded together. Even famed chef Emeril has a Burgoo recipe!

This weekend, my mother brought over a heapin’ pile of leftover Moonlite mutton. I had a choice to dish it out to my family or create something with it. So, the crock pot came out, and I added a little of this and a little of that. Check out the recipe below and then tell us your family secrets to the best Burgoo!

MomKat’s Family Burgoo

  • 1  pound of prepared mutton/lamb
  • 1 pound of shredded chicken, pork or a mixture of both (optional)
  • 2 cans creamed corn
  • 1 quart of stewed tomatoes
  • 4-6 peeled and quartered new potatoes (depending on size)
  • 2 cans of white or lima beans
  • 2 small or one large green bell pepper (chopped)
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 2 cups of water
  • salt and pepper

Heat crock pot on LOW setting. Add all ingredients and allow to cook for 3-4 hours or until potatoes are tender. Shred meat. Serve with crackers or corn bread.