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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

BOB'S BRUNSWICK STEW Recipe

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This recipe for BOB'S BRUNSWICK STEW is from The Monette Family Cookbook Project, 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:  
5-7 lbs. chicken with bone and skin
1-2 ham hocks
2-16 oz. bags baby lima or ford hook lima beans
2-16 oz. white corn
1 whole head of celery
3 sweet or vidalia onions, puree'd in food processor
1- 5lb. sack of white potatoes
4 lg. cans of whole tomatoes
2 lg. cans of tomato sauce
salt, pepper, Tony Cachere seasoning

Directions:
Directions:
Fill 2 large pots with water, divide equally between pots the ham hocks, celery, onions, and chicken. Bring to boil. Simmer about 1 hr.- 2 hrs until chicken is pulling away from bone. Remove chicken, cool slightly so it can be deboned, deskinned and shredded. Remove celery and discard. While chicken is cooling, add corn, lima beans, tomatoes and tomato sauce. Add Chicken back to pots. Cook for another 1-2 hours. Season to taste. Peel potatoes, cube 1 in. Cook about 30-45min til tender. Season to taste again.

Number Of Servings:
Number Of Servings:
15+
Preparation Time:
Preparation Time:
4-6 hours, all day
Personal Notes:
Personal Notes:
Bob Monette's Georgia Brunswick Stew version- transformed over years from original version of *Aunt Stuff's Brunswick Stew, Alton, VA

 

 

 

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