Yields: 16 servings
Brunswick stew is a traditional Southern favorite! An article in the New York Times stated "Mention Brunswick stew to a Southerner and you're likely to hear lyrical accounts of open fires, black iron pots, and a mess of squirrel, rabbit and possum that somebody's daddy brought home. Never mind that hardly anyone now alive has ever taken part in such a ritual -- it's all part of the legend."
So here's my version; enjoy!
INGREDIENTS
2 tablespoons olive oil
1 cup chopped onions
2 stalks celery, chopped
1 pound container chopped bbq pork
(already cooked - I like Lancaster's that is sold at Sam's Club)
1 whole rotisserie chicken, deboned and
shredded or 2 large cans chicken breast, drained
1 28-ounce can crushed tomatoes with liquid
1 (14.5 ounce) can diced tomatoes with green chilis, undrained
1 can chicken broth
(or 1/2 can dark beer such as Guinness and 1/2 can chicken broth)
Hot sauce to taste (optional)
1/4cup ketchup
1/4 cup hickory flavored bbq sauce
salt and pepper to taste
1 teaspoon Oregano
1 16-oz package frozen lima/butter beans
1 16-oz package frozen corn kernels
1. Heat the olive oil in a large skillet, and saute the onions and celery until soft.
2. Transfer this mixture to a large crockpot. Stir in the chopped bbq pork, shredded chicken, tomatoes and their liquid, beer,chicken broth, frozen beans, frozen corn, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Cook, stirring occasionally, on low for 6-8 hours.
Note: If it seems too thick, feel free to add more chicken broth.
Serve with cornbread and a salad! Yummy!
No comments:
Post a Comment