BRUNSWICK STEW

YIELDS: 4 SERVINGS
PREP TIME: 15 MINUTES
TOTAL TIME: 2+ HOURS





INGREDIENTS


REFRIGERATED ITEMS

PANTRY ITEMS

1/2-lb of Curly’s Pulled Pork (sauceless) 2-14 oz can of Rotel Diced Tomatoes - Mild
1/2-lb of Curly’s Pulled Chicken (sauceless) 2-15 oz cans of Sliced White Potatoes
(or 1 pound of either) 1-15 oz can of Whole Kernel Corn
3-stalks of celery (diced) 1-14.75 oz can of Cream Style Corn
4oz of Worcestershire Sauce 1-14 oz can of Bush’s Baked Beans - Original
4oz of chicken broth 1-sweet onion (chopped)
1-clove of garlic (finely chopped)
3/4 teaspoon of paprika
1/2 teaspoon ground cumin
1/4 teaspoon of cayenne pepper

OPTIONAL ITEMS

Saltine Crackers and Green Onion




COOKING INSTRUCTIONS


Using olive oil to saute the onions, garlic and celery on medium until tender.

Drain the liquid from the whole kernel corn and white potatoes and add to the pot.
Stir thoroughly!

Then add in the tomatoes (undrained) and the beans. Stir thoroughly!

Add in the spices, Worcestershire Sauce and chicken broth.

Add in the meat and stir thoroughly. Bring to a low boil for 2 minutes and continue stirring!

Reduce heat and simmer for 2 hours and stir occasionally.

Serve with saltine crackers or better yet, corn bread.



TWO PEAS