|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. 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
- 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.