South Georgia Brunswick Stew Best Recipes

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SOUTH GEORGIA BRUNSWICK STEW

Dec 3, 2006



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

Ingredients:

  • 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.

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