Recipe courtesy of Emeril Lagasse
3 hr 10 min
10 min
3 hr
8 servings


  • 1 pound beef round
  • 1 1/2 pounds pork loin
  • 1 (2 1/2-pound) fryer chicken
  • 1 pound hot Italian sausage
  • 1/2 pound chorizo
  • 1/4 pound bacon, in one piece
  • 2 bouquet garni
  • 4 bay leaves
  • 2 quarts water
  • 4 turnips, peeled and quartered
  • 3 carrots, peeled and chopped
  • 1 pound new potatoes, quartered
  • 1 small cabbage, cut into wedges
  • 1/4 cup chopped parsley
  • 4 cups saffron rice


In a large sauce pan, add the beef, pork, chicken, sausage, chorizo, bacon, bouquets, bay leaves and water. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook for about 1 1/2 hours or until the meat is tender. Remove the meat from the pan and set aside. Add the turnips, carrots, and potatoes. Bring the liquid back to a boil and reduce to a simmer. Cook for 20 minutes. Add the cabbage and continue to cook for 30 minutes. Slice the beef, pork loin, sausage and chorizo, 1/2-inch thick. Dice the bacon. In a hot saute pan, render the bacon until crispy. About 5 minutes before the cabbage is done, return the beef, pork, chicken and sausages to the pot. Stir in the parsley and reseason if needed. Serve the boil with saffron rice. Garnish with crispy bacon.

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