Brunswick Stew by Derek

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One of my very best friends (Derek) shared this recipe with me.  I will be making it this weekend in fact.  I am sure that it will warm you up to the core on those cold fall nights.  This is the second  recipe I got from him.  The first is for a cheese cake that I have perfected, if I may say so myself.  I am sure that Derek won’t agree, but everyone is entitled to their own opinion, even if it is wrong…LOL.

Ingredients

• 2 tablespoon bacon drippings (can substitute olive oil)
• 1 medium chopped onion
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 cup sliced okra
• 1 cup sliced carrots
• 1 pound ground pork
• 1 pound ground beef
• 1 whole cooked chicken, de-boned and shredded
• 3 (14.5 ounce) cans whole peeled plum tomatoes with liquid, chopped
• 2 (14.75 ounce) cans cream style corn
• 1 cup ketchup
• 1/2 cup barbeque sauce (flavor optional based on personal taste)
• 2 tablespoon Worcestershire sauce
• salt and pepper to taste
• hot sauce to taste (optional)

Directions

1. Roast whole chicken, allow to cool, de-bone & shred meat then set aside.
2. In a large crock pot combine cans of tomatoes, cream corn, ketchup, BBQ sauce, worchestershire sauce, bell pepper, okra & celery.
3. Heat the bacon drippings in a large skillet, and sauté the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
4. Transfer the pork and beef mixture to crock pot on high heat.
5. Stir in the shredded chicken
6. Season with salt, pepper, and hot sauce to taste.
7. Cook, stirring occasionally, 2-3 hours, or until thickened.