World Famous Brunswick Stew

Recipe from Spanky’s Seafood Grill & Bar

First the sauce:
In a 2½ quart sauce pan, over low heat, melt ¼ lb of butter then add:
3½ cups Catsup
½ cup French’s Yellow Mustard
½ cup white vinegar

Blend until smooth, then add:
1 tbs. chopped garlic
2 teaspoons coarse grind black pepper
1 teaspoon crushed red pepper
1 oz. Liquid Smoke
2 oz. worchestershire sauce
2 oz. Crystal hot sauce or 1 oz. Tabasco
1 tablespoon fresh lemon juice

Blend until smooth, then add:
½ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for appx. 10 minutes.
Makes appx. 7 cups of sauce.

Then The Stew:
In a 2 gallon pot, melt ¼ lb of butter and add:
3 cups small diced potatoes
1 cup small diced onion
2 ea. 14½ cans of chicken broth
1 lb baked chicken (white and dark)
8-10 oz. smoked pork

Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2 ea. 14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
¼ cup prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1 14-15 oz. can creamed corn
Slow simmer for 2 hours

Yields 1 gallon

Basic Georgia style Brunswick Stew

• 2 Cup Barbecued Pork - Chopped • 1 Cup Barbecue Sauce
• 2 Cup Cooked chicken - Chopped • 2 Tbs Butter
• 2 Cup Crushed Tomatoes • Whorcestershire Sauce
• 1 Cup Onions - Chopped • Cayenne Pepper Sauce
• 1 Can 10 oz can White Corn • ¼ tsp Salt & Black Pepper
• 1 tsp Garlic - Finely Chopped

Preparation Directions:
• Slow cook a Boston Butt for the barbecued pork and chop. 1+/- lb. = 2 cups. Do not chop too fine, about the size of your thumb nail.
• Cook the chicken, it can be grilled, boiled, broiled or fried (I slow cook on BGE). A small hen is about 2-½ cups. Do not chop too fine.

Cooking Directions:
• Melt butter in a Dutch Oven (cast iron are best).
• Add onions and cook till tender, then add the garlic, tomatotes and corn.
• Simmer 5 minutes.
• Add pork and chicken.
• Cover and simmer slowly for 1 hour.
• Add salt and black pepper, Worcestershire Sauce, Cayne Pepper Sauce to taste and Barbecue Sauce.
• If mixture is too thick add a small amount of water (beer works fine).
• Taste.
• Adjust seasonings if necessary.

Special Instructions:
• Brunswick Stew can consist of almost anything. Some recipes call for Rabbit, squirrel, goat, etc. Add anything you like.
• Brunswick Stew is great on a cold winter’s night with a large slab of Red’s Cornbread dripping with butter. You stand a better chance of getting gold out of Fort Knox than you do of getting her cornbread recipe.
• Many BBQ joints serve Brunswick Stew as a side dish with BBQ pork.

Brunswick Stew Recipe # 1

2 pounds pork or chicken, cooked, chopped
1/2 teaspoon black pepper
1 teaspoon hot sauce
2 tablespoons Worcestershire sauce
1/3 cup drippings, pork or bacon
1/2 cup barbecue sauce
1 1/2 cups catsup
2 cups diced potatoes, cooked
3 cans (16oz) cream-style corn
Place all ingredients in pan, cover and heat slowly. Salt and more hot sauce may be needed according to taste preferred.
Makes about 2 quarts.
Brunswick Stew Recipe # 2
1 (3 pound) broiler chicken
1 1/2 teaspoons salt
1 cup red potatoes, peeled, chopped
1 can (15oz) tomato sauce
1 3/4 cups lima beans, frozen or fresh
2/3 cup chopped onion
1 3/4 cups whole kernel corn, frozen
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground red pepper
1/8 teaspoon dried oregano
1/8 teaspoon poultry seasoning
Place chicken and 1 1/2 teaspoons of salt in a large Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 2 to 2 1/2 hours or until done. Drain, reserving broth. Remove and discard skin from chicken. Bone chicken; chop meat. Set aside.
Skim fat from reserved broth. Return broth to Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, until broth is reduced to 2 cups. Add potato, and simmer 10 minutes. Add tomato sauce, lima beans, and onion, and simmer an additional 20 minutes. Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.
Makes 8 1/2 cups.

Brunswick Stew Recipe # 3
Origin Unknown

1 pound chicken
3 quarts water
1 large onion
1/2 pound lean ham, lean, diced
2 pints tomatoes
1 pint lima beans
4 large Irish potatoes, diced
1 pint corn, frozen or fresh
1 tablespoon salt
1/4 teaspoon pepper
1 red pepper
3 ounces butter
Cut up a pound of Chicken and put it in a large pan with three quarts of water, one large onion, one half pound of lean ham, and simmer gently for two hours. Add two pints of tomatoes, one pint of lima beans, four large Irish potatoes diced, one pint of corn, one tablespoon of salt, one fourth teaspoon pepper, a small pod of red pepper. Cover and simmer gently for one more hour stirring frequently to prevent scorching. Add three onces of butter and serve hot.

Crockpot Brunswick Stew Recipe # 4

1 can tomatoes, undrained, cut up (16 oz.)
1 can tomato paste, (6 oz.)
3 cups chicken, cooked & cubed
1 package frozen succotash OR 1 package frozen okra, sliced (10oz)
1 cup onions, chopped
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 dash ground cloves
2 1/2 cups chicken stock
In Crockpot, stir together tomatoes and tomato paste. Add chicken, frozen succotash or sliced okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting for 5 to 6 hours. Before serving, remove bay leaf and stir well.
Makes 6 servings

Very tasty this dish is…!