South Georgia Brunswick Stew Recipes

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SOUTH GEORGIA BRUNSWICK STEW



South Georgia Brunswick Stew image

Old southern style of making Brunswick Stew. I remember my mom making this 30 years ago when I was a kid. Use chicken and smoked pork or smoked deer.

Provided by Ken Nipper

Categories     Chowders

Time 3h

Yield 12 serving(s)

Number Of Ingredients 22

1 roasting chicken
1 stalk celery
1 carrot
3 quarts water
1 teaspoon salt
1 teaspoon black pepper
1 smoked pork butt or 1 deer roast
1 onion
1 carrot
1 stalk celery
2 (16 ounce) cans whole tomatoes
1 (12 ounce) bag frozen baby lima beans
1 (12 ounce) bag frozen whole kernel corn
3 tablespoons cooking oil
1 teaspoon salt
2 garlic cloves
1 teaspoon black pepper
cayenne pepper
1/4 cup ketchup
2 chicken bouillon cubes
2 tablespoons rice
1 bay leaf

Steps:

  • Boil chicken with 3 quarts water, 1 stick celery, 1 carrot, 1 tsp salt, 1 tsp black pepper for 2 hours on medium heat. Add more water as needed.
  • Debone and defat chicken. Chop and shred and set aside 2 cups.
  • Filter chicken broth with strainer and set aside.
  • Debone and defat smoked meat and cut and shred into small pieces. Set aside 2 cups.
  • Chop carrot, celery, onion, and garlic.
  • Heat 3 tbs cooking oil in large stewing pot. Add chopped celery, onion, carrot and garlic.
  • Stir and simmer on medium heat until carrots are cooked (about 5 min) Add a tbs water if onions start to brown.
  • While onions/carrots/celery are cooking, chop up 2 cans whole tomatoes. I use food processor for about 2 seconds.
  • Add chopped tomatoes to cooked carrots and onions.
  • Add 4 cups of the chicken broth.
  • Add 2 cups the chopped smoked meat.
  • Add 2 cups chopped chicken meat.
  • Add butter beans, corn, rice, salt, pepper, cayenne pepper, ketchup, bouillon cubes, and bay leaf.
  • Add more of the filtered chicken broth if needed to make soupy.
  • Cook at medium low heat for 1 hour.

SOUTHERN BRUNSWICK STEW



Southern Brunswick Stew image

This Southern Brunswick stew recipe is made with either chicken or pork and flavored with barbecue sauce and a little hot sauce.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 38m

Yield 10

Number Of Ingredients 11

2 pounds boneless chicken or pork (or a combination, cooked and diced)
3 (15- to 16-ounce) cans cream-style corn
2 to 3 cups diced potatoes (cooked)
1 1/2 cups ketchup
1/2 cup barbecue sauce
3 to 4 tablespoons bacon drippings
2 tablespoons Worcestershire sauce
Salt to taste
1/2 teaspoon ground black pepper (or to taste)
1 teaspoon hot sauce (or to taste)
Optional: 1 or 2 tablespoons dried minced onion

Steps:

  • Gather the ingredients.
  • Place all of the ingredients in a stockpot or Dutch oven.
  • Place the pan over high heat and bring to a boil.
  • Reduce the heat to low and cover the pan; simmer until hot and bubbly, about 30 minutes.
  • Taste the stew and adjust the seasonings with more salt, pepper, and hot sauce as needed.
  • Serve and enjoy.

Nutrition Facts : Calories 355 kcal, Carbohydrate 50 g, Cholesterol 78 mg, Fiber 3 g, Protein 32 g, SaturatedFat 1 g, Sodium 969 mg, Sugar 17 g, Fat 4 g, ServingSize 10 (1/2 cup) servings, UnsaturatedFat 0 g

TRADITIONAL BRUNSWICK STEW



Traditional Brunswick Stew image

Folks moving to this part of the country (Georgia) often fall in love with Brunswick Stew, usually a side dish at barbecue restaurants. This version is delicious but simple to make. People feud over whether the stew should have potatoes and lima beans in it, but this is a purist stew (except for the sneaky addition of potato flakes).

Provided by Red_Apple_Guy

Categories     Stew

Time 1h

Yield 14 serving(s)

Number Of Ingredients 16

1 onion, finely chopped
2 garlic cloves, crushed and chopped
2 lbs ground pork (chopped pork barbecue works well)
1 lb ground chicken
12 ounces diced tomatoes
2 (15 ounce) cans creamed corn
1 (15 ounce) can tomato sauce
1 (15 ounce) can water
1/8 cup mustard
1/4 cup barbecue sauce
1 tablespoon vegetable oil
1/4 cup Worcestershire sauce
2 tablespoons instant potato flakes
salt
fresh ground pepper
Tabasco sauce

Steps:

  • Cook onion and garlic in oil until the onion is transparent. Add the meat and brown.
  • Drain and add all other ingredients except potato flakes. Cook for 30 minutes over low heat, stirring often.
  • Add potato flakes (more or less than the amount listed)to thicken to desired consistency. Add salt, pepper and tabasco to taste.

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