Burgoo is a thick, rich stew that is probably Kentuckys best known dish. Lamb is often the meat of choice for Burgoo, although beef can be substituted if you prefer.
1 fat hen (about 4 pounds)
2 pounds lamb, cut into bite-sized pieces
2 quarts water
2 teaspoons coarsely ground pepper
1/2 teaspoon cayenne pepper
1 (14 ounce) can tomato [...]

Ingredients:

2 cups buttermilk
1 rabbit
flour
salt and pepper
3 tablespoons butter
1 cup corn
2 large potatoes, cubed
1/4 teaspoon cayenne
1 large onion, diced
2 cups fresh tomatoes

Directions:
Cut rabbit into pieces. Marinate in buttermilk for 2 hours; drain.
In a large bowl, mix flour, salt and pepper. Dredge rabbbit pieces in flour.
In a large Dutch oven, heat the butter over medium-high heat. Add [...]

This gumbo uses okra as the thickener, so there’s no roux. This is an easy and tasty gumbo for beginners to try.

Ingredients:

1/4 cup bacon grease or cooking oil
1/4 cup all-purpose flour
1 onion, chopped
1/4 cup chopped green pepper
1 cup chopped celery
2 cups fresh or canned tomatoes, chopped
4 cups fish stock
2 cups seafood–shrimp, crawfish, crab, and/or catfish
2 cups okra, sliced into rounds
1 cup cooked rice

Directions:
In a large soup pot, heat the bacon grease or oil over medium heat.. [...]

This dish is eaten from Virginia to the Low Country of South Carolina. “Muddle” comes from early English settlers and means “a mess of fish.”

There are many versions of this Low Country favorite. The meat can be anything from chicken to squirrel, or any combination. Basically, its whatever you want it to be!

1 cup vegetable oil
1 cup flour
4 medium onions, chopped
8 stalks celery, chopped
3 cloves Garlic, minced
4 15 oz cans chicken broth
2 28 oz cans chopped tomatoes
1 pound sliced okra
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup fresh parsley, minced
2 Tablespoons Creole seasoning
1 teaspoon pepper
2 pounds shrimp, peeled
1 quart oysters, undrained
1 pound crab meat
1 pound [...]

The Lamplighter was a legendary New Orleans restaurant that closed in the 1980s, but a few of their recipes still live on. This is my version of their Seafood Gumbo.

This dish was invented by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa! This is my version of this great dish.

Ingredients:

2 ducks, about 5 to 6 pounds each, cut into pieces
2 pounds andouille or other smoked sausage cut 1/4 inch thick
12 cups chicken broth
6 cups water
1/3 cup all-purpose flour
2 onions, chopped
2 celery ribs, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 teaspoon cayenne
2 cups thinly sliced green onions

Directions:
Prick the skin of the duck [...]