down south essentials: mosh pit stew

Name: Down South Essentials: Mosh Pit Stew
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: Southern
Ingredients: ## PLAN/PURCHASE; ## MOSH PIT BASE; 2 tablespoon(s) grapeseed oil, or other non-flavored variety; 1/2 medium yellow onion, small dice; 6 ounce(s) cabbage, sliced; 2 stalk(s) celery, thinly sliced; 2 clove(s) garlic, minced; 1 tablespoon(s) cajun seasoning*; 14 ounce(s) crushed, or petite-diced tomatoes, 1 can w/juice; 2 teaspoon(s) dried oregano; 2 - 3 cup(s) chicken or turkey stock, not broth; 1 tablespoon(s) rice wine vinegar; ## MOSH PIT MEATS/POULTRY/SEAFOOD; 8 - 10 large raw shrimp, peeled and deveined; 8 ounce(s) precooked chicken, shredded; 8 ounce(s) smoked sausage, cubed or sliced; 6 - 8 medium precooked meatballs; ## MOSH PIT ADDITIONALS; red bell pepper, diced; green bell pepper, diced; okra; hot sauce, to taste, or served at the table; red pepper flakes, or cayenne pepper, to taste; white rice, on the side, or mixed in; small, diced red or yellow potatoes, in place of the rice

24 Pinches 17 Photos

Andy Anderson !

Wichita, KS

Updated on Feb 28, 2023

Okay, I made up the name, but it does have Southern flavor notes, and everything else was just thrown together, hence the name, Mosh Pit. Anyway, that is my story, and I am sticking with it. So, you ready… Let’s get into the kitchen.

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield 4 - 6

Ingredients

PLAN/PURCHASE
MOSH PIT BASE
2 tablespoons grapeseed oil, or other non-flavored variety
1/2 medium yellow onion, small dice
6 ounces cabbage, sliced
2 stalks celery, thinly sliced
2 cloves garlic, minced
1 tablespoon cajun seasoning*
14 ounces crushed, or petite-diced tomatoes, 1 can w/juice
2 teaspoons dried oregano
2 - 3 cups chicken or turkey stock, not broth
1 tablespoon rice wine vinegar
MOSH PIT MEATS/POULTRY/SEAFOOD
8 - 10 large raw shrimp, peeled and deveined
8 ounces precooked chicken, shredded
8 ounces smoked sausage, cubed or sliced
6 - 8 medium precooked meatballs
MOSH PIT ADDITIONALS
red bell pepper, diced
green bell pepper, diced
okra
hot sauce, to taste, or served at the table
red pepper flakes, or cayenne pepper, to taste
white rice, on the side, or mixed in
small, diced red or yellow potatoes, in place of the rice

How To Make down south essentials: mosh pit stew

Step 1

PREP/PREPARE

Step 2

What will you need? This is pretty much a one-pot meal. A Dutch oven would be my first choice; however, a good soup pot will work just fine.
Step 3

What is it? This recipe has bits of what you might put into a jambalaya, and other bits-and-bobs. It is Southern spicy, but not overly so. And you can always control the spices as you are preparing it.
Step 4

What to serve with it? This is pretty much a meal all to itself, but a nice loaf of freshly baked, crusty bread would not be amiss.
Step 5

How to store it? This will store in the fridge, well-sealed, for 3 – 5 days. The good news is that you can freeze it, and in that case, it will last 4 – 6 months.
Step 6

Gather your ingredients (mise en place).
Step 7

Chop up the veggies.
Step 8

Add the oil to a pot, over medium heat, then add the veggies (onions, cabbage, celery, garlic), and stir for about 3 – 5 minutes.
Step 9

If you are adding diced potatoes, then add them now.
Step 10

If you are using them, add the smoked sausage.
Step 11

Stir until the onions soften, about 5 – 7 minutes.
Step 12

Add the remainder of the Base ingredients, and simmer for about 10 minutes, stirring occasionally.
Step 13

Add the shrimp, precooked meatballs, and chicken, if using.
Step 14

Simmer until the shrimp are cooked through and the chicken and meatballs are warmed through, about 5 – 7 minutes.
Step 15

PLATE/PRESENT
Step 16

Serve while nice and warm with some crusty bread. Enjoy.
Step 17

Keep the faith, and keep cooking.
Step 18

Namasté
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