INGREDIENTS:
| 1 | lb. | boneless chicken breasts, cut into half-inch cubes |
| 1/2 | lb. | Polish kielbasa, cut into half-inch cubes |
| 1/2 | lb. | ground pork sausage |
| 2 | large | potatoes peeled and cut into half-inch cubes |
| 1 | large | onion, chopped |
| 2 | medium | stalks celery, chopped |
| 1 | 16 oz. can | Italian style tomato sauce |
| 1 | 16 oz. can | mixed vegetables |
| 1 | 8 oz. can | baby lima beans |
| 1 | 8 oz. can | nibblet corn |
| 2 | tsp. | salt |
| 1/4 | tsp. each | red, white, and black pepper, chili powder |
| 1/2 | tsp. | liquid smoke |
| 8 | oz. | water |
LET'S COOK!
Begin by browning the ground sausage in a skillet. When the grease starts to run, add the chicken and cook until white. Using a slotted spoon, remove meat from skillet and transfer to crock pot. Add onion and celery to remaining drippings in skillet and cook until onion just turn clear. While waiting on the onions and celery, add the potatoes, tomato sauce, mixed veggies, lima beans, and corn to crock pot. Turn crock pot on high. Now use slotted spoon to remove onions and celery from drippings and add to crock pot. Finally, add spices, liquid smoke, and water. Now stir thoroughly, cover crock pot and cook on high for 5 to 6 hours. At the five hour mark, dip out a potato cube and test for doneness.
Tasty alternative: substitute home-smoked meat or meat from the local BBQ Restaurant. Do not use Liquid Smoke if using smoked meat.
This recipe could be cooked on the stove top at a medium low heat for about 2 hours.
I based this recipe on the one in the Foxfire Book and the stew from Woody's Bar B Q, however the amounts were discovered by trial and error. In other words, you may want to adjust the spices, veggies, or even the meats to suit your taste. A word of warning, liquid smoke can dominate the pot, so be very careful increasing it.
CAREY DILLINGER 1995
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