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Brunswick stew is my favorite southern food and a traditional side at pig-pickins (BBQs). When i was growing up in Rome, GA I would eat this at picknics and festivals. This recipe was a photocopy of a photocopy from some southern cooking magazine that came from our very southern cleaning lady. I always cook a big pot and freeze most of it for quick dinners. It takes all day to cook, but can be made in sections ahead of time.
- 2 quarts water
- 1 (3 1/2 lb) whole chickens, cut up
- 1 (15 ounce) can baby lima beans, undrained
- 1 (8 ounce) can baby lima beans, undrained
- 2 (28 ounce) cans whole tomatoes, undrained and chopped
- 1 (16 ounce) package frozen baby lima beans
- 3 medium potatoes, peeled and diced
- 1 large yellow onion, diced
- 2 (15 ounce) cans cream-style corn
- 1⁄4 cup sugar
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 tablespoons hot sauce
- Bring 2 quarts water and chicken to a boil in a Dutch; reduce heat and simmer 40 minutes or until tender.
- Remove chicken and set aside. Reserve 3 cups broth in Dutch oven. (Reserve remaining broth for other uses.).
- Pour lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans; add tomato to Dutch oven.
- Bring to a boil over medium-high heat; cook stirring often, 40 minutes or until liquid is reduced by one-third.
- Skin, bone, and shred chicken. Mash reserved beans with a potato masher.
- Add chicken, mashed and frozen beans, potato, and onion to Dutch oven. Cook over low heat, stirring often, 3 hours and 30 minutes.
- Stir in corn and remaining ingredients; cook over low heat, stirring often, 1 hour.
- (Optional) 30 minutes before it is done I whisk the stew with an electric mixer for a more traditional smooth texture. I like to leave some chunks.