Brunswick Stew

Serves 16

• 1 Tablespoon olive oil
• 1 Cup onions, diced small
• 3 Celery stalks celery, diced small
• 1 ½ Pounds ground mild sausage
• 1 ½ Pounds ground beef
• 1 ½ Pounds pre cooked, or leftover chicken, shredded
• 3 Cans diced tomatoes, 14.5 ounces each
• ½ Cup Ol’ West BBQ Sauce
• 1 Cup ketchup
• Hot sauce, to taste
• 1 Green bell pepper, diced medium
• 3 Cans cream corn, 14.5 ounces each
• Salt and pepper to taste

1. Place a large stock pot over medium high heat for one minute. Add the oil and swirl to coat the bottom of the pan. Add the onions, celery and peppers to the hot pot and sauté for 3-4 minutes. Add the sausage and beef and sauté until browned.
2. Add the shredded cooked chicken, ketchup, BBQ sauce, canned tomatoes with juice, pepper to taste and hot sauce. Stir to combine. Cover and simmer for 2 hours over low heat; stirring every 30 minutes.
3. Add the cream corn; stir to combine and cover. Simmer on low heat for one more hour. Season to taste with salt and serve.

Enjoy!
Chef Mike