Brunswick Stew for a Crowd
photo by Zewbiedoo
- Ready In:
- 3hrs
- Ingredients:
- 19
- Yields:
-
12 quarts
ingredients
- 453.59 g take-out barbecued pork
- 1 whole broiler-fryer chicken
- 2 (1587.57 g) can diced tomatoes, with juice
- 1892.0 ml can V8 vegetable juice
- 2 (850.48 g) can lima beans (can use frozen)
- 425.24 g can green beans
- 425.24 g can corn
- 425.24 g can white shoepeg corn
- 3-4 carrots, peeled & diced
- 3-4 medium potatoes, peeled & diced (yukon gold works well)
- 1-2 medium onion, peeled & diced
- 2 garlic cloves, peeled & crushed
- 14.79 ml salt, to taste
- 14.79 ml black pepper, to taste
- 4.92 ml red pepper, to taste
- 4.92 ml hot sauce, to taste
- 2-3 bay leaves
- water
- 236.59 ml carolina treet barbecue sauce (to taste)
directions
- Put a 14-quart cast iron pot on outdoor gas flame (be sure it is secure and won't tip over and that children are kept away).
- Put in about 1 gallon of water, whole chicken (discard giblets) and bay leaves and bring to a boil.
- Let boil 30 minutes or until the chicken is done.
- When the chicken is done, remove it from the pot, leaving the broth boiling, and set it aside to cool.
- Add all vegetables and barbecued pork to the chicken broth remaining in the pot.
- Debone and shred the chicken meat and add to the pot.
- Add enough V-8 juice to get the desired consistency.
- Add garlic and seasonings.
- Cook on high simmer/low boil for 1-2 hours, stirring occasionally to keep vegetables from settling to the bottom of the pot.
- Taste before serving and add additional seasoning if necessary.
Questions & Replies
RECIPE SUBMITTED BY
Zewbiedoo
United States