Brunswick Stew
  • ¼ pound salted butter
  • ½ large finely diced sweet onion
  • 1 tablespoon minced garlic
  • ½ teaspoon cayenne pepper
  • ½ tablespoon freshly ground black pepper
  • ½ tablespoon salt
  • ¼ cup Worcestershire sauce
  • ¼ cup ketchup
  • 1 rotisserie chicken, pulled
  • 1 cup of chopped carrots
  • 1 ((number 10) can crushed tomatoes
  • 1 cup frozen shoepeg corn kernels
  • 1 cup frozen butter beans
  • 1 quart or more quality chicken stock or broth
  1. Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add ketchup. Stir in the pulled chicken. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat.
Recipe by Baked in the South at