Many places in the world have New Year’s traditions that involve eating certain foods to symbolize good luck. If you grew up in the Southern United States like I did, chances are, you ate black-eyed peas every New Year’s Day. My mom always made sure to serve our family a dish of black-eyed peas so we’ would have good luck in the year to come.
Start your new year off right with a hearty dish of Low Country Southern Stew. This yummy recipe incorporates another favorite Southern vegetable, okra!
Low Country Southern Stew
- 1 Rotisserie chicken, fully cooked
- 1 Tbsp. Olive oil
- 1/2 cup Green peppers, chopped
- 2 cloves Garlic, minced
- 1/2 cup Onions, chopped
- 8 oz. Smoked sausage, cooked and diced
- 1 can Allens Cut Okra, Tomatoes and Corn
- 2 cans Allens Blackeyed Peas, drained and rinsed
- 1 32 oz. carton Low sodium chicken broth
- 2 cups Water
- 1 tsp. Cumin
- 1 pound medium Shrimp, peeled and deveined
Remove meat from chicken, discarding skin and bones from chicken. Chop into bite size pieces. Set aside until needed. Heat oil in large saucepan or Dutch oven. Add peppers, garlic and onions. Saute 5 minutes until peppers and onions are tender. Add sausage and continue cooking until sausage is browned. Add okra, tomatoes and corn, peas, chicken broth and water. Cover and simmer 15 minutes. Add reserved chicken and cumin. Stir to combine. Simmer, covered, for 20 minutes, stirring occasionally. Add shrimp. Continue cooking, stirring frequently, until shrimp are pink and opaque, about 8 minutes. Ladle into 6 shallow soup bowls. Serve hot.
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