KINGSTON PARISH BRUNSWICK STEW
“I add more chicken, onions and potatoes.”
1 (3-4 lb.) chicken, stewed in 1 gal. water seasoned with celery, onion, salt and pepper
2 lb. new potatoes (½ inch cubes)
1 head celery heart, chopped
1 lb. onion, chopped
1 stick butter
32 oz. tomato juice
½ tsp. cayenne pepper
½ Tbs. fresh ground black pepper
1 Tbs. kosher salt
1/8 c. sugar
3 (15 oz.) cans cream-style corn
1 (15 oz.) can large lima beans, puréed
2 (28 oz.) cans chopped tomatoes
1 (12-16 oz.) bag frozen tiny butter beans
1 (12-16 oz.) bag frozen white corn
Stew chicken until done in the gallon of seasoned water in an 8-quart pot. Remove chicken. Strain broth or just lift out celery and onions. Sauté potato, celery and onion in butter until the latter two are transparent. Add to broth. Refrigerate broth overnight and remove the congealed fat. To prepare chicken, take meat from bones and cut into bite-size chunks. The next day or when ready to serve,...