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Lowcountry Brunswick Stew



½ pound smoked sausage, diced

1 pound onions, diced

½ medium green bell pepper, diced

1 celery stalk, diced

½ tablespoon garlic, minced

5 pounds cooked and chopped de-boned chicken thighs (roasted, grilled, or boiled)

1 32-ounce bottle ketchup

5 ounces yellow mustard

8 ounces tomato-based BBQ sauce

1 5-ounce can tomato soup

¼ cup Worcestershire sauce

½ cup apple cider vinegar

1¼ pounds lima beans

1 pound corn kernels

½ quart chicken stock

Salt, pepper, and hot sauce to taste


  1. Sauté sausage, onion, bell pepper, celery, and garlic in a thick-bottomed stock pot until onions are translucent.
  2. Combine other ingredients (except chicken stock) in pot and simmer. Cook, stirring occasionally, until all vegetables are tender, approximately 45 minutes. Use chicken stock to thin consistency as necessary.
  3. Season with salt, pepper, and hot sauce. Serve with crusty bread.
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