Easy Brunswick Stew
- Level: Easy
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 288
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 36
- Dietary Fiber
- 4
- Sugar
- 14
- Protein
- 19
- Cholesterol
- 94
- Sodium
- 920
- Total: 45 min
- Active: 30 min
Ingredients
2 tablespoons canola oil
1 large yellow onion, chopped (about 2 cups)
3 cloves garlic, minced
Kosher salt
1/4 cup roasted chicken bouillon paste, such as Roasted Chicken Flavor Better than Bouillon
4 cups very hot water
One 14.5-ounce can stewed tomatoes, crushed
1 large russet potato, peeled and diced (about 2 cups)
One 12-ounce package frozen corn
One 12-ounce package frozen baby lima beans
2 tablespoons Worcestershire sauce
1 cup vinegar-based barbecue sauce, such as Lillie’s Q Carolina Barbeque Sauce
2 cups shredded cooked smoked chicken (white and dark meat) or shredded rotisserie chicken
1/2 teaspoon freshly ground black pepper
Pinch granulated sugar
1 pound peeled and deveined large shrimp
Directions
- Heat the oil in a Dutch oven over medium heat until hot. Add the onion and garlic and sprinkle with salt. Sauté until softened, about 5 minutes. Add the bouillon paste and hot water, stirring until the bouillon completely dissolves. Add the tomatoes and mash with a wooden spoon to break up any big pieces. Add the potatoes and bring to a boil.
- Stir in the corn, lima beans and Worcestershire sauce and return to a boil. Stir in the barbecue sauce, chicken, pepper, sugar and 1 teaspoon salt. Bring to a simmer and cook, uncovered, until heated throughout, about 10 minutes. Stir in the shrimp and cook until the shrimp turn pink, about 4 minutes.