Im a born and bred New Englander and have lived in Massachusetts all my life; yet, Ive enjoyed a Lowcountry seafood boil as much as any Southerner. :) Thus, I cant give this dish any name other than Lowcountry chicken stew. It has the ingredients youd find in a seafood boil, except that we substitute chicken for the seafood in order to save on cost. Its gently simmered on the stovetop for three hours (though it would probably be done in two hours; I was busy last night and had to let it keep on boiling while I finished a job). This was prepared in a huge 12-quart enameled cast iron pot. The ingredients are: * 56 ounces (2 cans) crushed tomatoes * 1 cup brown sugar * 2 tablespoons Worcestershire sauce * 1/4 cup Old Bay seasoning * 3 cloves garlic, minced (or 1 tablespoon minced garlic) * 5 pounds chicken pieces * 16 ounces (1 pound) kielbasa sausage, sliced into 1-inch pieces * 2 quarts chicken broth * 5 ears corn on the cob, broken in half * 3 pounds red potatoes, sliced * 2 onions, sliced into onion ring pieces * 10 ounces mushrooms A Lowcountry boil always produces huge piles of food, and it has to be cooked in a huge pot. This is no exception. :) Mix together crushed tomatoes, brown sugar, Worcestershire sauce, Old Bay seasoning, and minced garlic to make a simple barbeque-style sauce. Add chicken pieces and sliced sausage, mix into the sauce. Add chicken broth to cover it all, and stir it all together. Cover the pot, bring to a boil. Lower stovetop temperature to a gentle simmer, and simmer the meat and sauce for one hour. Add corn, potatoes, onions, and stir it all together. Cover the pot and simmer for another hour. Add mushrooms, and simmer for another 20 minutes to cook the mushrooms. And, its done! I served this with lots of sliced Italian bread.
Posted on: Sun, 31 Aug 2014 11:32:26 +0000
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