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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Brunswick Stew (Aunt Mary Williams) Recipe

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This recipe for Brunswick Stew (Aunt Mary Williams) is from Family Favorites from Grandmother's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lb. chicken, boiled, cooled, and shredded
Stock from chicken
2 1/2 to 3 lb. pork shoulder roast, roasted and shredded
Drippings from pork pan
1 can LeSeur peas
1 can or 1 pkg. frozen cream style corn
1 to 2 cans crushed tomatoes
1 reg. sized bottle catsup
2 Tbsp. mustard
Juice of 1 lemon
1 large onion, chopped
Salt to taste
Hot Sauce to taste
1 or 2 Tbsp. vinegar
Directions:
Directions:
In large soup pot, add meats, chicken stock and drippings from pork pan, and all other ingredients. Bring to boil, and then let simmer for at least 1 hour. Even better the next day!
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Aunt Mary, Grandmother's older sister, was another fabulous cook. This was truly a family favorite and especially good on cool, fall nights with a barbecue sandwich. YUM!

 

 

 

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