Ingredients
2 chicken breasts, baked and shredded
1 Tbsp. olive oil
2 packages frozen vegetable gumbo blend
2 garlic cloves
2 cartons vegetable broth
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
1 can diced tomatoes
1 ½ cups BBQ sauce
1 ½ cups purple hull peas
Spices: ¼ tsp onion powder ¼ tsp pepper ¼ tsp paprika
Directions
Combine olive oil, frozen vegetable blend, and garlic in a pot; sauté until veg is thawed.
Add the rest of the ingredients, and simmer for 30 minutes.
Notes:
I don’t add vinegar, but you easily add some for an alternate taste.
Chicken shreds great with a hand mixer.
If using frozen purple hull peas, cook them separately, and add to final product.
Pairs Well with
Hawaiian rolls
Avocado
Crackers
Cheddar Cheese
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