Friday, February 27, 2009

Brunswick Stew

3 cups chicken broth
2 cups chopped cooked chicken
1 (24-ounce) container barbecued shredded pork
1 (16-ounce) package frozen vegetable gumbo mixture
1 (10-ounce) package frozen corn
1/2 (10-ounce) package frozen petite lima beans
1/2 cup ketchup

Bring all ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes or until
thoroughly heated.

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