White Lily
Lumberjack Stew with Fry Bread

Lumberjack Stew with Fry Bread

Prep Time:
20 min.
Cook Time:
35 min
Total Time:
55 min
Yield:
8 servings

Ingredients

  • 2 tablespoons Pure Vegetable Oil
  • 1 cup chopped onion
  • 2 large cloves garlic, minced
  • 1 (4.9 oz.) box Hungry Jack® Cheddar & Bacon Potatoes
  • 3 (14 1/2 oz.) cans chicken broth
  • 1 1/2 cups mild chunky salsa
  • 2 (about 15 oz.) cans dark red kidney beans, rinsed and drained
  • 2 tablespoons chili powder
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups frozen whole-kernel corn
  • 1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
  • 1/4 cup chopped fresh cilantro leaves
  • Shredded cheddar cheese and sour cream

FRY BREAD

  • 2 1/4 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2/3 cup water
  • Pure Vegetable Oil

Preparation Instructions

  1. HEAT 2 tablespoons oil in Dutch oven or large saucepan over medium. Add onion; cook 5 minutes or until softened. Add garlic and sauté 30 seconds. Add potatoes, cheese sauce packet and chicken broth. Bring to a boil over high heat. Reduce heat to low; cover and simmer 10 minutes.
  2. STIR in salsa, beans, corn, chili powder, sugar and cumin. Simmer over low heat 10 minutes to blend flavors. Add sausage; heat through.
  3. For Fry Bread, HEAT 1/4-inch oil in large skillet over medium heat. Stir together pancake mix, chili powder, baking powder, cumin and salt in medium bowl. Stir in water until well blended. On a floured surface, divide dough into 8 mounds. Pat each mound into a 4 x 6-inch oval.
  4. COOK dough, a few pieces at a time, in hot oil about 1 minute or until golden brown, turning halfway through cooking time. Repeat to cook remaining dough. Spoon stew into shallow soup bowls. Sprinkle with cilantro. Top with cheddar cheese and sour cream, if desired. Servce with fry bread.