GEORGIA BRUNSWICK STEW
1 whole chicken or 4 chicken breasts (cooked & chopped)
1 small pork roast (cooked & chopped)
1 small beef roast (cooked & chopped)
1 can cream-style corn
1 can whole kernel corn (drain)
1 & ½ cups catsup
1 & ½ cups Cattleman’s bbq sauce (or your favorite)
2 medium onions, thinly chopped
1/3 cup Worcestershire sauce
1/3 cup white vinegar
Salt & pepper (to taste)
Tabasco sauce (to taste)
Cayenne pepper (to taste)
Chicken broth (at least 3 cans or you can use left-over broth from cooking chicken; you
can add more if you like your stew thinner.)
Cook and chop meats (I use a food processor). Add all ingredients. Cook on medium or low heat for at least an hour (longer it cooks, the better it is). Browned hamburger meat or ground turkey could also be added if desired. I also sometimes add a can of small butterbeans or lima beans, drained well.
This recipe can be altered in many ways to suit your taste. If you like it less tomato-tasting, use less catsup & bbq sauce. If you want it thinner, add more broth. If you don’t eat red meat, it is okay to leave out the beef roast (still tastes good).
This freezes well also. Enjoy!
Laboring (and Cooking) with You,