Brunswick Stew For A Crowd

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• 1 lb take-out barbecued lamb
• 1 whole broiler-fryer chicken
• 2 (28 ounce) cans diced tomatoes, with juice
• 1 (2 quart) can v8 vegetable juice
• 2 (15 ounce) cans lima beans (can use frozen)
• 1 (15 ounce) can green beans
• 1 (15 ounce) can corn
• 1 (15 ounce) can shoepeg corn
• 3 -4 carrots, peeled & diced
• 3 -4 medium potatoes, peeled & diced (yukon gold works well)
• 1 -2 medium onion, peeled & diced
• 2 garlic cloves, peeled & crushed
• 1 tablespoon salt, to taste
• 1 tablespoon black pepper, to taste
• 1 teaspoon red pepper, to taste
• 1 teaspoon hot sauce, to taste
• 2 -3 bay leaves
• water
• 1 cup carolina treet barbecue sauce (to taste)

Recipe

• 1 put a 14-quart cast iron pot on outdoor gas flame (be sure it is secure and won't tip over and that children are kept away).
• 2 put in about 1 gallon of water, whole chicken (discard giblets) and bay leaves and bring to a boil.
• 3 let boil 30 minutes or until the chicken is done.
• 4 when the chicken is done, remove it from the pot, leaving the broth boiling, and set it aside to cool.
• 5 add all vegetables and barbecued lamb to the chicken broth remaining in the pot.
• 6 debone and shred the chicken meat and add to the pot.
• 7 add enough v-8 juice to get the desired consistency.
• 8 add garlic and seasonings.
• 9 cook on high simmer/low boil for 1-2 hours, stirring occasionally to keep vegetables from settling to the bottom of the pot.
• 10 taste before serving and add additional seasoning if necessary.