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

1 (32-ounce) bottle ketchup

5 ounces yellow mustard

8 ounces tomato-based barbecue 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


In a thick-bottomed stock pot, sauté sausage, onion, bell pepper, celery, and garlic until onions are translucent. Add all remaining ingredients but chicken stock, salt, pepper, and hot sauce in pot and simmer. Cook, stirring occasionally, until all vegetables are tender, approximately 45 minutes. Add chicken stock to thin consistency as needed. Season with salt, pepper, and hot sauce. Serve with crusty bread.
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