Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

March 7, 2012

Georgia Brunswick Stew


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Since we live in south Georgia, Brunswick Stew is a big deal.  There are Brunswick Stew cook-offs and everyone claims that their great-great-grandmother's aunt made the first bowl, and they are the owners of her sacred recipe.  I'm of the opinion that this famous stew came into being when three elements of this dish were readily available.  The first would be wild game, such as squirrel or rabbit.  This meat may have been supplemented with a chicken carcass and maybe a ham bone.  Add to that a steady outpouring of peas, okra, tomatoes, peppers, onions, and corn from the garden and a jar of barbecue sauce from a well stocked home canned pantry, and you have an affordable and tasty meal in a pot.  Since Wild Game Abundant Garden Well Stocked Pantry Soup is a bit lengthy, they called it Brunswick Stew instead.  




Georgia Brunswick Stew
(printer friendly version)


1 cup chopped onions
2 stalks celery, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
1 cup corn, fresh, frozen or 1 can
3 (14.75 ounce) cans cream style corn
1 cup okra, chopped
1 cup peas, any variety you like will work
3 pounds cooked shredded pork, boston butt works well, ground pork or beef can be substituted
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1 cup butter
1/4 cup worcestershire sauce
1/2 cup hickory flavored barbeque sauce
2 teaspoons black pepper
1 teaspoon salt


The flavor in this soup comes from the mingling of the previously cooked meat and the vegetables.  So the fresher your vegetables, the sweeter the stew.   


Start with a large pot and add the chicken, pork, tomatoes, peas, corn, okra, ketchup, worcestershire sauce, barbecue sauce, pepper, and salt.  While this is coming to a low boil, add onions, celery, and bell pepper to a skillet that has two stick of butter already melted in it.  Saut√© over medium heat until the onions and celery are translucent.  Push vegetables to the edge of the skillet and add garlic.  Allow the garlic to heat up for about two minutes, when you can smell the garlic add all skillet ingredients to the main pot of soup.  Simmer for two hours.  Add water if soup becomes thick.


Crock Pot Version - Instead of starting by adding the initial ingredients to a pot, add them to your slow cooker.  When you are finished cooking the onions etc. add them to the crock pot and set on low 6-8 hours.


Healthier Version - substitute 2 cups chicken broth for butter, and saute vegetables in a few tablespoons of olive oil.


This recipe is linked to a really wonderful recipe blog - Jennifer Cooks.  Please check out what she is cooking up.  You won't be sorry.

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