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Ingredients
- 2 sticks (1 cup) butter.
- 1 3/4 cups catsup
- 1/4 cup French's Yellow Mustard
- 1/4 cup white vinegar
- 1 oz. Crystal Hot Sauce or ? oz. Tabasco
- 1 oz. Worcestershire Sauce
- 1/2 oz. Liquid Smoke
- 1/2 tablespoon chopped garlic
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/4 cup dark brown sugar
- 2 cans (14 1/2 oz. each) chicken broth
- 3 cups small diced potatoes
- 1 lb baked chicken (white and dark)
- 8 to 10 oz. smoked pork
- 1 cup small diced onion
- 2 cans (14 1/2 oz. each) stewed tomatoes (chop tomatoes, add liquid to the stew pot)
- 1 (16 oz.) can of baby lima beans
- 1 (14 1/2 oz.) can creamed corn
- 1 (8 1/2 oz.) can early peas
- 1/4 cup Liquid Smoke
Details
Servings 12
Preparation time 60mins
Cooking time 180mins
Preparation
Step 1
FIRST THE SAUCE:
In a 2 quart sauce pan, over low heat, melt:
1 stick (1/2 cup) butter.
Then add:
1 3/4 cups catsup
1/4 cup French's Yellow Mustard
1/4 cup white vinegar
Blend until smooth, then add:
1 oz. Crystal Hot Sauce or ? oz. Tabasco
1 oz. Worcestershire Sauce
1/2 oz. Liquid Smoke
1/2 tablespoon chopped garlic
1/2 tablespoon fresh lemon juice
1 teaspoon coarse ground black pepper
1/2 teaspoon crushed red pepper
Blend until smooth, then add:
1/4 cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3 1/2 cups of sauce (set aside - to be added later).
THEN THE STEW:
In a 2 gallon pot, over low heat melt:
1 stick (1/2 cup) butter
Then add:
2 cans (14 1/2 oz. each) chicken broth
3 cups small diced potatoes
1 lb baked chicken (white and dark)
8 to 10 oz. smoked pork
1 cup small diced onion
Bring to a rolling boil, stirring until potatoes are near done.
Then add the prepared sauce and:
2 cans (14 1/2 oz. each) stewed tomatoes (chop tomatoes, add liquid to the stew pot)
1 (16 oz.) can of baby lima beans
1 (14 1/2 oz.) can creamed corn
1 (8 1/2 oz.) can early peas
1/4 cup Liquid Smoke
Slow simmer for 2 hours.
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