Tandy Ellis's Burgoo

A Kentucky Classic: Tandy Ellis's Burgoo

Growing up, the aroma of simmering burgoo always meant comfort, warmth, and a hearty gathering. My grandmother, a true Kentucky woman, would spend hours perfecting her recipe, a tradition passed down through generations. This isn't just a soup; it’s a culinary journey through the heart of Kentucky, a dish rich in history and flavor. The story behind this particular burgoo recipe adds another layer of charm. It comes from the legendary Tandy Ellis, a Kentucky wit and columnist for the Louisville Courier-Journal.

I remember the first time I tasted Tandy Ellis’s Burgoo. It was at a family reunion, a sprawling affair of laughter, storytelling, and of course, copious amounts of food. This burgoo was different. It possessed a depth of flavour that transcended the usual stew. It wasn't simply a collection of ingredients; it was a symphony of tastes, each element playing its part in creating a harmonious whole. The rich, slow-cooked meat, tender and succulent, melded perfectly with the earthy vegetables. The subtle spice notes danced on the palate, a testament to the careful blending of herbs and spices.

What sets Tandy Ellis's burgoo apart is not just the recipe itself, but the story behind it. The image of Gus Jaubert, serving 10,000 people with a 600-gallon kettle, paints a vivid picture of Kentucky hospitality and culinary prowess. The sheer scale of it makes you wonder about the logistical marvel of preparing such a feast. It speaks to a time when community gatherings revolved around shared meals, simple pleasures, and a connection to the land and its bounty. It is a culinary legacy that deserves to be cherished and shared.

Beyond the historical significance, the beauty of this burgoo lies in its simplicity. The ingredients are humble, readily available, and representative of Kentucky's agricultural richness. Yet, the magic happens in the cooking process, the slow simmering that allows the flavors to meld and deepen, creating a dish that is far greater than the sum of its parts. It's a testament to the power of patience and the reward of letting time work its magic on simple, wholesome ingredients. The recipe's simplicity belies its depth and complexity. It is a dish that can be enjoyed by everyone, from seasoned cooks to enthusiastic beginners.

This burgoo is more than just a meal; it's a celebration of Kentucky's culinary heritage. It’s a dish that brings people together, a conversation starter, a taste of history, and a warm hug in a bowl. Whether enjoyed on a chilly evening or served at a festive gathering, it will undoubtedly leave a lasting impression on all who savor its richness. The memory of that first taste of Tandy Ellis's burgoo will forever be etched in my mind, a reminder of the joy that food can bring, and the power of culinary traditions to connect us across generations.

More than just a recipe, it's a story, a tradition, a piece of Kentucky's soul poured into a hearty, flavorful bowl. So, gather your ingredients, take your time, and prepare to experience the magic of Tandy Ellis’s burgoo. You'll understand why it's more than just a dish; it’s a testament to Kentucky’s rich culinary heritage and the enduring power of simple, delicious food. It’s a recipe to savor, share, and remember.

Step-by-step

• Put the beef, lamb, and dismembered chicken in a soup kettle with water, salt, black and red pepper.
• Let this come to a hard boil, reduce the heat, and simmer about 2 hours with the lid on.
• Add potatoes, onions, and at intervals of 10 minutes, the butterbeans, carrots, green peppers.
• Then add corn and simmer for 2 hours or until mixture seems very thick. Watch carefully so that it does not stick.
• Add more water from time to time if necessary, but use as little as possible.
• Add okra and tomatoes and the garlic and let simmer another 1 1/2 hours, or until these vegetables too are done and blended with the others.
• Mr. Ellis insisted that the stew should cook for 7 hours, but 4 to 5 hours should be quite sufficient.
• As soon as soup is taken from stove, stir the parsley into it.
• This soup improves by standing and can be kept for a long time in the refrigerator. It is delicious when reheated.
• Serve with corn pones and follow it with a piece of pie—a most satisfactory repast, Kentucky style.