South Georgia Brunswick Stew
Ready In: 3 hrs
Serves: 12
Ingredients
- 1 roasting chicken
- 1 stalk celery
- 1 carrot
- 3 quarts water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 smoked pork butt or 1 deer roast
- 1 onion
- 1 carrot
- 1 stalk celery
- 2 (16 ounce) cans whole tomatoes
- 1 (12 ounce) bag frozen baby lima beans
- 1 (12 ounce) bag frozen whole kernel corn
- 3 tablespoons cooking oil
- 1 teaspoon salt
- 2 garlic cloves
- 1 teaspoon black pepper
- cayenne pepper
- 1⁄4 cup ketchup
- 2 chicken bouillon cubes
- 2 tablespoons rice
- 1 bay leaf
Directions
- Boil chicken with 3 quarts water, 1 stick celery, 1 carrot, 1 tsp salt, 1 tsp black pepper for 2 hours on medium heat. Add more water as needed.
- Debone and defat chicken. Chop and shred and set aside 2 cups.
- Filter chicken broth with strainer and set aside.
- Debone and defat smoked meat and cut and shred into small pieces. Set aside 2 cups.
- Chop carrot, celery, onion, and garlic.
- Heat 3 tbs cooking oil in large stewing pot. Add chopped celery, onion, carrot and garlic.
- Stir and simmer on medium heat until carrots are cooked (about 5 min) Add a tbs water if onions start to brown.
- While onions/carrots/celery are cooking, chop up 2 cans whole tomatoes. I use food processor for about 2 seconds.
- Add chopped tomatoes to cooked carrots and onions.
- Add 4 cups of the chicken broth.
- Add 2 cups the chopped smoked meat.
- Add 2 cups chopped chicken meat.
- Add butter beans, corn, rice, salt, pepper, cayenne pepper, ketchup, bouillon cubes, and bay leaf.
- Add more of the filtered chicken broth if needed to make soupy.
- Cook at medium low heat for 1 hour.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off