FUSION SLUMGULLION

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Are you tiring a bit of the Food TV Recipe Syndrome as I am? By that comment, I mean all the redundant routines of olive oil, garlic, lemon juice, white wine, chicken breast, balsamic vinegar, etc. I love all those things but after a time, one's food can tend to take on the same flavors at every meal, regardless of what you've fixed. So, I fell back on my home cooking basics on this one and melded a recipe of my mother's with what we now know are American ethnic food themes. The end product: a great-tasting one-dish meal, any leftovers from which will disappear quickly. I hate wasting food, don't you? The central idea of this dish, which I have meticulously preserved, as I mentioned, originated with my own mother, Mary L. Crabtree, who frequently served this family favorite to us during the 1950s and '60s.... Slumgullion. Some say Slumgullion has an Irish origin, some would say it's Italian. The truth is that American Slumgullion is most likely a fusion of both. Slumgullion in its genesis was generically defined as a "watery stew" - that certainly does not describe, in the least, what my mom prepared for us. In fact, this particular Slumgullion doesn't resemble a stew at all - it's more akin to a form of Johnny Marzetti, only better, in my opinion, and prepared on the stovetop instead of in the oven. Mom's recipe was both delicious and hearty. And I should mention at this point that my family came directly from multiple generations of native Appalachians, and so, mom's recipe was inexpensive, used common local ingredients and, was very filling, all of which represent Appalachian cooking caveats and additionally, necessary for us to stay within a tight family budget. This recipe, as I have listed it, takes my mother's dish and incorporates it with a slight fusion influence of Cajun, Italian-American, midwestern, Tex-Mex and, of course, Appalachian fare. All but the Cajun facet are immediately apparent - a second look, though, will reveal the Cajun Holy Trinity of cooking: sautéed onions, celery, and green bell pepper. And if you think that I've gotten a bit wordy with the description of, and basis for, this recipe, it's because I want you to know how much research and testing I've put into it - it's not something that was simply "thrown together". Great thought was given to these ingredients, and many more which did not really benefit the dish and, thus, the dubious ingredients were eliminated from the recipe, a process which is often painful for any chef. But no one would have laughed harder at my efforts and description here than my own mom - because my mom DID throw things together and they always came out great. She was a natural-born chef but she was also a humble woman and would have demurred had you addressed her by that title. I would caution everyone who tries this one to not shortcut the method, (e.g., shocking the cooked pasta in cold water), or you might end up with Slumgullion Mush. And dee514's Italian Spices are integral to the dish - since they work great in pretty much anything Italian, (lasagna, spaghetti, etc.), make up a batch and you'll be very glad for it! To summarize this tome of a recipe description, I'll state that I tried to do the same thing with this recipe as Dvorak did with classical music when he wrote his New World Symphony (No. 9), if you are familiar with that notable piece. If not, give that monumental symphony a listen as you savor the robust flavor of Fusion Slumgullion along with some buttered white bread. As a final note, do not for a minute believe that this recipe will result in anything sophisticated because it's just plain good eatin', folks! Enjoy, my friends!

Provided by Bone Man

Categories     One Dish Meal

Time 1h

Yield 10 serving(s)

Number Of Ingredients 17

1 1/2 lbs ground chuck, browned and drained
16 ounces macaroni noodles, dry weight
10 ounces condensed tomato soup
30 ounces chicken broth, canned
15 ounces diced tomatoes, canned, with juice
2 large celery ribs, diced
2 medium onions, chopped
1 large green bell pepper, diced
1/2 cup parmesan cheese, freshly grated
3 teaspoons kosher salt, divided
1/2 teaspoon seasoning salt
1/2 teaspoon ground black pepper, from a can
1 tablespoon chili powder
6 ounces tomato paste
2 teaspoons Italian spices (see directions)
3 tablespoons olive oil
5 quarts water

Steps:

  • In a large skillet, over medium-high heat, pour in the olive oil and sautee the onion, bell pepper, and celery until it begins to get tender, (about 12 minutes), then set it off the heat.
  • In a large cooking pot, over high heat, boil the dried pasta, uncovered, in the 5 quarts of water and one teaspoon of the kosher salt until it reaches slight tenderness, (au dente). It is best to get the water boiling before adding in the pasta. Once the pasta boils, it should take about 10-12 minutes to achieve the desired tenderness but you must check it frequently by tasting it near the end of the cooking time. Once it is done, drain it and "shock" the pasta in ice cold water and then re-drain it. This keeps the pasta from becoming mushy later on.
  • In a large cooking pot, over low heat, Mix together the browned and drained burger, the cooked (cooled) macaroni pasta and, the sauteed onion/pepper/celery. Add the chicken stock right away and bring to a low boil.
  • Add all other ingredients, herbs, and spices -- bring the ingredients back to a low boil, (stirring carefully -- I use a large wooden spoon), and then reduce the heat to a low simmer and allow the blend to cook, covered, over very low heat, for about 30 minutes, until all flavors have integrated.
  • Serve hot with buttered, sliced bread on the side.
  • NOTE: Due mostly to the pasta and the tomatoes, this recipe uses a lot of salt -- if you are concerned about the saltiness of the dish, reserve one teaspoon of the kosher salt until the very end of cooking and add it as you think it is needed.
  • Italian Spices Recipe (from dee514): 2 tablespoons dried basil, 2 tablespoons dried marjoram, 1 tablespoon garlic powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, and 1 tablespoon crushed red pepper flakes. Pulverize this blend a bit in a mortar and pestle or in a clean coffee grinder.

Nutrition Facts : Calories 451.7, Fat 18.8, SaturatedFat 6.5, Cholesterol 51.4, Sodium 1207.5, Carbohydrate 47, Fiber 4.2, Sugar 8.7, Protein 23.7

Adina Gembaw
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This Fusion Slumgullion was a bit too spicy for my taste. I would recommend using less chili powder next time.


Rija Kashif Ahmed Mushtaq
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I'm not a big fan of this Fusion Slumgullion. I found it to be too bland and lacking in flavor.


Younus Muhammad
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This Fusion Slumgullion is a great way to use up leftover turkey or chicken. It's also a great way to get your kids to eat their vegetables.


Bayleigh Faith
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I love the versatility of this Fusion Slumgullion. You can add or remove ingredients to suit your taste. I like to add a bit of spice to mine.


Chipo Twakkie
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This Fusion Slumgullion is the perfect dish for a potluck or party. It's easy to make and it's always a crowd-pleaser.


idk
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I've made this Fusion Slumgullion several times and it's always a hit. It's a great way to use up leftover ingredients and it's also very affordable to make.


Steve Nalianya
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This Fusion Slumgullion is a great way to get your kids to eat their vegetables. My kids love the combination of different flavors and textures.


Som bdr
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I was a bit skeptical about this Fusion Slumgullion at first, but I was pleasantly surprised. It's a delicious and hearty dish that's perfect for a cold winter day.


Gia Bolton
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This Fusion Slumgullion is the perfect comfort food. It's hearty, flavorful, and easy to make. I always feel better after eating a bowl of this.


Doublebarrell Darrell
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I love the unique flavor of this Fusion Slumgullion. The combination of different meats, veggies, and spices creates a delicious and unforgettable dish.


vaph2012
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This Fusion Slumgullion is a great way to use up leftover ingredients. I always have a bunch of random veggies and meat in my fridge, and this recipe is a great way to use them up.


Embrace Reed
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I love that this Fusion Slumgullion is so easy to make. I can throw it together in no time and it's always a hit with my family and friends.


Ammargujjar Rehmangujjar
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This Fusion Slumgullion is a delicious and versatile dish. I've made it several times and it's always a crowd-pleaser. It's also a great way to get your kids to eat their vegetables.


Nissan Minhaj
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I was pleasantly surprised by how tasty this Fusion Slumgullion turned out. It's a great way to use up leftover ingredients and it's also very affordable to make.


Jesse Parker
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This Fusion Slumgullion is the perfect comfort food. It's easy to make and packed with flavor. I especially love the addition of the spices, which gives it a unique and delicious taste.


Paul D Mathena
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I tried this Fusion Slumgullion recipe and it was a hit! The combination of different meats, veggies, and spices created a flavorful and hearty dish. My family loved it.


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