Quick, Easy, Delicious, Brunswick Stew |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I originally saw the basic recipe in a Southern Living Magazine Cookbook and added my own ingredients to fine tune the flavors. It is really as close as you can get to the real thing. This is a hearty meal in itself or serve with cornbread and a salad and everyone will think you have been cooking for hours. You wont be disappointed. Ingredients:
3 cups chicken stock or 3 cups chicken broth |
2 -3 cups shredded cooked chicken |
1 (24 ounce) container shredded barbecued pork |
1 (16 ounce) package frozen vegetable gumbo |
1 (10 ounce) package frozen baby lima beans |
1 (10 ounce) package frozen whole kernel corn |
1/2 cup ketchup |
3 -4 tablespoons apple cider vinegar |
4 tablespoons worcestershire sauce |
5 -6 tablespoons of texas pete's hot sauce |
1/2 teaspoon salt |
1 tablespoon black pepper |
4 -5 roma tomatoes (peeled and chopped) |
Directions:
1. Boil chicken in chicken stock, cool then shred.
2. Bring all ingredients to a boil in Dutch oven over medium-high heat, stirring often.
3. Cover, reduce heat to low and simmer, stirring occasionally, 25 minutes or until thoroughly heated.
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