April 6, 2008

Brunswick Stew Modified

whole rotisserie chicken (or 4 boneless breasts, cooked)
shredded 16-oz smoked sausage, chopped
1 medium onioin, chopped
2 or 3 stalks celery chopped
6 cups chicken broth
2 cans crushed tomatoes
1 can chopped tomatoes
1 16 oz package frozen baby lima beans
1 16-oz bag frozen white corn
2 potatoes diced
1/3 cup ketchup
1 tbs vinegar
1 tbs brown sugar
1 tbs worchestershire sauce
1 tbs hot sauce
1 tsp marjaram
2-3 tbs butter
salt & pepper to taste
fresh parsley
In large pot, heat some olive oil and cook sausage with onions and celery, until tender.
Stir in shredded chicken.
Add remaining ingredients, except parsley.
Simmer on low/medium heat for 2 hours, stirring occassionally.
Just before serving stir in a few tablespoons of chopped fresh parsley.
The stew should be fairly thick.
If you think it needs more liquid, just add a little more chicken broth.

No comments: