South Georgia Brunswick Stew

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READY IN: 3hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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.
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