|Nutritional Guidelines (per serving)|
|Servings: 6-8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a Georgia-style Brunswick stew made with chicken or pork, corn, and potatoes. Barbecue sauce and a little hot sauce give this stew its fabulous flavor and make it a popular dish to serve with barbecue. This version is made with cooked meat and vegetables, making it a fast and easy recipe.
There are a few claims as to the origin of Brunswick stew. Virginia allegest the stew was named for Brunswick County, while the state of Georgia states it originated in the city of Brunswick, Georgia. The original Brunswick stew was made primarily with squirrel and few vegetables.
- 2 pounds chicken (or pork, or a combination, cooked and diced)
- 1/2 teaspoon ground black pepper (or to taste)
- 1 teaspoon hot sauce (or to taste)
- 2 tablespoons Worcestershire sauce
- Optional: 1 or 2 tablespoons dried minced onion
- 3 to 4 tablespoons bacon drippings
- 1/2 cup barbecue sauce (your favorite)
- 1 1/2 cups ketchup
- 2 to 3 cups diced potatoes (cooked)
- 3 (15 to 16-ounce) cans cream-style corn
Gather the ingredients.
Place all 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.
Taste the stew and adjust seasonings with more salt, pepper, and hot sauce, as needed.
Serve the stew with freshly baked cornbread and a tossed salad.
- A classic Brunswick stew is often made with lima beans--add some cooked lima beans to the stew, if you'd like.
You Might Also Like