Lets Make a lil "Savannah Stew."..Great with BBQ
make ahead and freeze it !!
To make this Brunswick stew boil a chicken,de-bone,shred and add to your Savannah stew increase the tomatoes do not add the bottle of ketchup otherwise follow instructions for Savannah stew this will not be sweet.
A Tad Sweet
4 lb Boston Butt (cook on high for 4 hours)
3 cans cream corn
3 cans whole kernel corn
2 cans English peas
1 can baby butter beans
2 large onions (vidalia this time of year!)
1 18 oz bottle of Kraft thick'n spicy BBQ sauce
1 18 oz bottle of Ketchup
4- 5- cups of diced (chunky) potatoes
(optional 2 cans diced tomatoes)
dash of Worcestershire
dash of pepper
dash of Heinz 57
the winning combination is......
Remove the Boston Butt reserving stock and allow to cool, when cool you may shred the meat with a fork (I take my hands and squeeze the meat till it is the consistency I like, pate)
after cooking the Boston Butt reserve stock to boil poatoes adding one onion to this to boil.
using a large stock pot, place meat in first, add all (do not drain) canned ingredients,stir really well ,now add ketchup,BBQ sauce,and all other ingredients,place drained potatoes in last,add second onion at this time.
This is a very large batch...(will serve all your friends if not all your relatives.!)
It is great in the summertime as a side to any BBQ you might have ,excellent at a fish fry!! as people love it with cornbread and or hush-puppies!!
In the winter we use it as a main dish serving over Toast or as we like it over Rice..It is always a winner either way..
You can make this up to 3 wks in advance and freeze it.
If you should like it thicker ,thicken with instant mashed potatoes or pour stock off another can of cream corn that will do it nicely..
(you can increase your serving by using a larger bottle of ketchup,using the same size BBQ sauce as well)