Kentucky Burgoo

• 2 lb. chicken or rabbit pieces, skin removed
• 1 lb. beef short ribs
• 1/2 lb. piece smoked ham slice, 1/2-inch thick, cut in 1 x 4-inch strips
• 1 (13 3/4 oz.) can ready-to-use beef broth
• 1 (16 oz.) can whole tomatoes
• 1/4 c. Kentucky bourbon (optional)
• 1 large potato, peeled and diced
• 2 Tbsp. chopped fresh or 1 Tbsp. dried parsley
• 1 tsp. fresh or 1/2 tsp. dried thyme leaves
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/8 tsp. cayenne pepper
• 1 (10 oz.) pkg. frozen lima beans
• 1 (10 oz.) pkg. frozen whole okra
• 1 pkg. (6 pieces) frozen half-ear corn-on-the-cob

1. In large saucepot or Dutch oven, combine chicken or rabbit, beef short ribs, smoked ham, beef broth, tomatoes, bourbon, potato, chopped or dried parsley and thyme, salt, black and cayenne peppers.
2. Bring to a boil, uncovered.
3. Reduce heat; cover and simmer 1 1/2 hours.
4. Add frozen lima beans, whole okra and corn. Cover saucepot and simmer 1/2 hour more until meat is tender.

chicken, beef short ribs, ham slice, readyto, tomatoes, kentucky bourbon, potato, parsley, thyme, salt, black pepper, cayenne pepper, frozen lima beans, okra

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245229 (may not work)