brunswick stew?

Question

I need a recipe for easy homemade brunswick stew. HELP!!!! people from KY don't know what it is, help me share the southern ways

Answer 1

Here is the recipe from Spanky's Seafood Bar & Grill:

http://www.officialguide.com/gistew.html

I've spent many summers as a child on Jekyll Island & we used to go beachcombing for shrimp at sunrise on the beach.

Jekyll Island is very close to Brunswick, Georgia, where we've had some of the BEST Brunswick stew ever!

Answer 2

Brunswick Stew

Ingredients

(1 servings)

2 ea Rabbits
4 ea Squirrels
2 lb Venison
4 ea Onions, med, diced & sauteed
4 ea Potatoes, diced
8 c Broth (from parboil)
1/2 c Butter
8 oz Cream style corn
16 oz Lima/butter beans, can
2 cn Tomatoes
1 cn Okra (if available)
2 tb Worcestershire sauce
2 ea Bay leaves
2 ts Salt
1 ts Peppercorns
1 ts Red pepper, dried


Instructions

Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut venison into chunks, flour, and brown. Add all ingredients to a large pot and simmer slowly for about an hour with the pot covered. When meats are tender, check if seasoning adjustment is needed. Add water to thin if required. Serve in soup bowls. A dash or two of tabasco can be substituted for the red pepper. Modify ingredients according to availability.

Answer 3

BRUNSWICK STEW

1 (24 oz.) can Brunswick Stew
1 lg. can Beef B.B.Q.
1 lg. can Pork B.B.Q.
1 can cream corn
1-2 tbsp. Worcestershire sauce
1/4 c. B.B.Q. Sauce

Mix all of the ingredients together and let come to a boil. Reduce heat and let simmer. The longer it simmers the better it tastes. You can also use a crock pot for this.

Answer 4

I just checked and www.cooks.com has 255 recipes for Brunswick Stew. It is my go to site for recipes. The best thing you can do is go there and look for one that had the ingredients that you are familiar with and go from there.

Answer 5

* 1 hen, about 4 to 5 lbs, or about 4 pounds chicken parts
* 1/3 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1/2 teaspoon dried leaf thyme
* 1/8 teaspoon ground cayenne pepper
* 3 tablespoons vegetable oil
* 1 cup chopped onion
* 6 ounces lean smoked ham, diced
* 4 cups chicken broth
* 1 large can (28oz) whole tomatoes, drained and cut up
* 1/2 cup chopped green bell pepper
* 1/4 cup chopped red bell pepper
* 1 medium bay leaf
* 1 1/2 to 2 cups fresh shelled lima beans or 1 package (10oz) frozen and thawed
* 2 cups corn kernels, fresh or frozen and thawed

PREPARATION:
Cut chicken into pieces: 2 drumsticks, 2 thighs, 2 wings, and cut the two breast halves in half again. You should have 10 pieces. Trim of as much fat as possible. Rinse and let drain. In a shallow bowl, mix the flour, salt, pepper, thyme and cayenne. Dredge the damp chicken pieces in the seasoned flour.

In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Dredge the chicken again if the coating looks damp; shake any excess back into the bowl. Reserve the excess seasoned flour. Add the chicken pieces to the pan in a single layer without crowding, in batches if necessary, and cook, turning, until golden brown, about 7 minutes per batch. Lower the heat if necessary about 1/2 way through, so the fat doesn't burn. Remove the chicken to a large oven save casserole, Dutch oven, or baking dish. Add the remaining 1 tablespoon of oil and the onions to the skillet. Cook over medium heat, stirring occasionally, until soft, about 3 minutes. Add the ham and cook until lightly browned, about 2 to 3 minutes longer. Sprinkle the reserved seasoned flour over the ham and onions and cook, stirring, just to blend in, about 30 seconds.

Pour in half of the chicken broth. Bring to to a boil, scraping up any brown bits from the bottom of the pan. Simmer, stirring constantly, until slightly thickened. Pour everything in the skillet over the chicken in the casserole. Add the tomatoes, the remaining stock, the green and red pepper, and the bay leaf. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, 15 minutes. Add the lima beans and corn and simmer uncovered until the chicken and vegetables are tender, 12 to 15 minutes longer. Skim excess fat from top. Remove and discard the bay leaf and season with additional salt and pepper to taste before serving.

Answer 6

NC version of Brunswick has stew meat, browned ground round crumbled with the same veggies and stock you would use in veggie soup. cook in crock all day and tada!!!

Answer 7

First the sauce:
-In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
-1¾ cups Catsup
-¼ cup French's Yellow Mustard
-¼ cup white vinegar

Blend until smooth, then add:
-½ tablespoon chopped garlic
-1 teaspoon coarse ground black pepper
-½ teaspoon crushed red pepper
-½ oz. Liquid Smoke
-1 oz. Worcestershire Sauce
-1 oz. Crystal Hot Sauce or ½ oz. Tabasco
-½ tablespoon fresh lemon juice

Blend until smooth, then add:
-¼ cup dark brown sugar
-Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
-Makes approx. 3½ cups of sauce (set aside - to be added later).

Then The Stew:
In a 2 gallon pot, over low heat melt ¼ lb of butter then add:
3 cups small diced potatoes
1 cup small diced onion
2 14½ oz. cans of chicken broth
1 lb baked chicken (white and dark)
8-10 oz. smoked pork

Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2 14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1 14½ oz. can creamed corn
Slow simmer for 2 hours

Yields 1 gallon

ENJOY!!

Answer 8

Mmmm. Call Melear's Barbeque in Fayetteville, GA. It's the best I've ever had! I grew up there and now live in Chicago. No one eats it here...

Answer 9

Throw that hat into the stew.

Answer 10

www.recipezaar.com or www.allrecipes.com both of the sites are FREE and PLENTIFUL!