Brunswick Stew - Mississippi Sweets’

By grammadot

The spice of this zesty stew can be adjusted according to taste by the amount of red pepper flakes and Tabasco.

Ingredients

• 1 (11-ounce) can whole kernel corn, undrained
• 1 (15-ounce) can crushed tomatoes, undrained
• 1 (14-ounce) can diced tomatoes, undrained
• 1 cup lima beans, frozen
• 1 medium onion, diced
• 1 large garlic clove, minced
• 1 pound potatoes, diced
• 3 tablespoons ketchup
• 1/2 teaspoon fresh lemon juice
• 1 heaping teaspoon chicken base (such as Better Than Bouillon brand)
• 1/4 teaspoon fresh-ground black pepper
• 1/8 teaspoon crushed red pepper flakes, or to taste
• 1/8 teaspoon Tabasco sauce, or to taste
• 1 tablespoon liquid smoke
• 6 cups water
• 2 ounces fresh okra (about 8 medium pods), ends trimmed and thinly sliced
• 10 ounces cooked chicken
• (about two large boneless, skinless chicken breast halves), shredded

Preparation

Step 1

1 Using a large nonreactive pot over medium high heat, place all ingredients except okra and chicken. Bring to a boil, stirring occasionally. Reduce heat to medium low, partially cover, and simmer for 2 1/2 hours. (Stir every 15 minutes or so to prevent it from scorching.)
2 Add okra and continue simmering mixture 30 minutes more. Add chicken and cook until chicken is heated through.
Makes about 8 servings.