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. This version is made with cooked meat and vegetables, making it a fast and easy recipe. A classic Brunswick stew is often made with lima beans--add some cooked lima beans to the stew if you'd like.
There are plenty of claims as to the origin of Brunswick stew. North Carolina, Virginia, and Georgia each have a Brunswick County, and they all celebrate the flavorful stew. The original Brunswick stew was made primarily with squirrel and few vegetables.
Related Recipe: Brunswick Stew with Potatoes, Corn, and Lima Beans
- 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
- 1 or 2 tablespoons dried minced onion, optional
- 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 cans (15 to 16 ounces each) cream-style corn
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||17 g|
|Saturated Fat||6 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||3 g|