Camp Stew
By: Wayne Bagwell
Published: Thursday, December 3, 2009 - 4:21am

Ingredients




2 – 10 ounce cans Castleberry Barbeque Pork
2 – 12.5  ounce cans Sweet Sue Chicken
2 – 14 ounce cans stewed tomatoes
2 – 10 ounce cans tomato soup
2 – 14 ounce cans creamed corn
1 – 15  ounce can Lima beans
1 cup –  cut up Okra
3 mediums –  size red potatoes diced
1 – Large Yellow Onion
1 – 14 ounce bottle catsup
1 tablespoon –  bottled lemon juice
2 tablespoons –  Worcestershire sauce
1 tablespoon –  liquid smoke
1 – pat butter or margarine
1/2 teaspoon salt
1/8 teaspoon –  black pepper

Preparation

1 Mix all ingredients except meat, okra, limas and corn. 2 Bring to boil and let simmer 1 hour or until potatoes are done. 3 Add meat, okra, corn and limas and cook a few more minutes. Stir regularly.

About


Camp Stew is best when prepared over a camp fire in a cast iron Dutch Oven. This is a very popular dish in central Alabama and can usually be found prepared at the Montgomery Farmers market.

Comments:
Wayne Bagwell

This is C A M P  stew. Taking everything in cans is much easier that froozen stuff. Also easier to measure ingredients. If making at home - different story of course. As to the sodium, my family members have lived into their late 80s and 90s without having to limit their sodium. To each their own - Thanks for looking at the recipe - give it a try and let me know. It has been my favorite for 50 years.
Anonymous

wow... That's a ton of sodium! Really? You can't just toss in some chicken and pork? Maybe use frozen veggies instead of canned?