Brunswick Stew

• 2 tablespoons vegetable oil
• 1 pound smoked sausage, sliced
• 1 pound boneless chicken thighs, cut into 1-inch pieces
• 1 large onion, diced
• 2 stalks celery, diced
• 1 bell pepper, diced
• 4 garlic cloves, minced
• 2 cups diced tomatoes
• 1 cup chicken broth
• 1 cup diced potatoes
• 1 cup lima beans (fresh or frozen)
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Steps

1. 1 Heat oil in a large pot over medium heat. Add sausage and cook until browned.
2. 2 Remove sausage and set aside. In the same pot, cook chicken until browned, then set aside with sausage.
3. 3 Sauté onion, celery, bell pepper, and garlic until softened.
4. 4 Stir in diced tomatoes, chicken broth, potatoes, lima beans, ketchup, Worcestershire sauce, and smoked paprika.
5. 5 Return sausage and chicken to the pot. Season with salt and pepper.
6. 6 Simmer, covered, for 1 hour and 30 minutes, stirring occasionally.
7. 7 Taste and adjust seasoning if needed before serving.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Wooden spoon

Variations

• Add diced okra for a true Southern touch, or swap in diced turkey for a lighter option.

Substitutions

• If smoked sausage isn't available, use bacon or ham chunks for that smoky flavor.

Pairings

• Cornbread
• Coleslaw

Nutrition

Tips

• For a deeper flavor, consider browning the chicken and sausage separately to maximize fond.
• Feel free to use a mix of beans if lima beans aren't your jam.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly.

Serving Suggestions

• Pair with a crusty loaf of bread or buttered cornbread for a complete meal.

FAQ