Dan’l Boone Burgoo
All the tastes of a pioneer dish are made easy with store-bought sausage and canned chunk chicken. Pioneers would have had sausage on hand in the spring house, wild onions and perhaps some morel mushrooms from the forest. They would have added stewed squirrel or rabbit.
Make this simple dish over the fanciest RV stove or the most humble campfire. Don’t add salt or seasonings until you taste the finished dish. The broth, sausage and canned chicken are already salted. To spice things up, pass the pepper mill and bottled hot sauce. This also goes well with a few shakes of soy sauce.
1 pound mild bulk sausage (pork or turkey)
2 medium onions, diced
2 to 3 ribs celery, sliced
1 can chunk chicken
2 cups sliced mushrooms
3 cups rice
32-ounce carton chicken broth
3 cups water
In a large pot fry out sausage, breaking it up as you go. Gradually stir in onions, chicken and mushrooms to coat with pan drippings. Stir in rice to coat.
Add broth and water and bring to a boil. Stir in rice. Cover, reduce heat and cook 20 minutes (30 minutes for brown rice) without peeking. Test for doneness. and continue cooking if necessary until rice is tender. Stir and serve. Makes 6 portions.
See more of Janet Groene’s RV-tested recipes at https://campandrvcook.blogspot.com