The first time I tasted this stew I was vacationing in the state of Georgia. It was a canned Brunswick stew my mother bought occasionnally when my parents rented a house at Jekyll Island not far from the city of Brunswick.
This dish is popular among families as well as community meals. There are multiple ways to prepare it like so many loved traditionnal dishes in countries around the world.
History mention that it is in the county of Brunswick in Virginia that the dish was created but the city of Brunswick in Georgia claims its origins. Originally it was prepared with the meat of hunted squirrels but nowadays it is prepared with 2 or 3 kinds of meat such as chicken, pork, ham, rabbit or beef. The white beans can be substituted by lima beans.
The stew can be prepared 2 to 3 days before serving and it freezes well. Serve it in large bowl.
Brunswick Stew
Servings: 6
Heat the oil in a large casserole over medium-heat and saute the chicken until golden. Remove chicken and reserve.
Saute the pork and reserve. Remove the fat from the skillet except 1 tablespoon.
Add the celery and onion to the casserole and cook 5 Minutes stirring constantly.
Put the chicken and the pork in the casserole. Add tomatoes, barbecue sauce, chicken broth, bay leave and ham. Bring to a boil, reduce the heat and simmer 30 to 45 minutes until the chicken is cooked. To add more time: 5 minutes . Remove chicken from the casserole and continue cooking 30 Minutes until pork is tender.
Bone chicken and cut in 1 inch (2,5cm) bites. Reserve.
Add the corn and beans and cook 15 Minutes.
Season with Worcestershire and Tabasco, add parsley and chicken.
Reheat a few minutes and serve with hot rice and cornbread.
Ingredients
Directions
Heat the oil in a large casserole over medium-heat and saute the chicken until golden. Remove chicken and reserve.
Saute the pork and reserve. Remove the fat from the skillet except 1 tablespoon.
Add the celery and onion to the casserole and cook 5 Minutes stirring constantly.
Put the chicken and the pork in the casserole. Add tomatoes, barbecue sauce, chicken broth, bay leave and ham. Bring to a boil, reduce the heat and simmer 30 to 45 minutes until the chicken is cooked. To add more time: 5 minutes . Remove chicken from the casserole and continue cooking 30 Minutes until pork is tender.
Bone chicken and cut in 1 inch (2,5cm) bites. Reserve.
Add the corn and beans and cook 15 Minutes.
Season with Worcestershire and Tabasco, add parsley and chicken.
Reheat a few minutes and serve with hot rice and cornbread.
