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Brunswick Stew - St. Simmons Island, Georgia Recipe

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This recipe for Brunswick Stew - St. Simmons Island, Georgia is from Recipes from the Bryan, Pollard and Lewis Families, 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:  
FIRST THE SAUCE:
1 stick (1/2 cup) butter
1 3/4 cups catsup
1/4 cup French's Yellow Mustard
1/4 cup white vinegar
1/2 tablespoon chopped garlic
1 teaspoon coarse ground black pepper
1/2 teaspoon crushed red pepper
1/2 oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or 1 oz. Tabasco
1/2 tablespoon fresh lemon juice
1/4 cup dark brown sugar

THE STEW:
1/4 lb. butter
3 cups small diced potatoes
1 cup small diced onion
2 cans (14.5 oz. each) chicken broth
1 lb. baked chicken (white and/or dark)
10 oz. smoked pork
1 (8.5 oz.) can early peas
2 cans (14.5 oz. each) stewed tomatoes - (chop tomatoes, add liquid to the stew)
The prepared sauce
1 (16 oz.) can baby lima beans
1/4 cup Liquid Smoke
1 (14.5oz) can creamed corn
Directions:
Directions:
THE SAUCE:
Melt butter over low heat.

Then add catsup, mustard and vinegar. Blend until smooth.

Then add garlic, black pepper, red pepper, Liquid Smoke, Worcestershire Sauce, hot sauce and lemon juice. Blend until smooth.

Then add brown sugar. Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes. Makes approx. 3 1/2 cups of sauce (set aside - to be added later).

THE STEW:
In a 2 gallon pot, over low heat melt butter.

Then add potatoes, onion, chicken broth, chicken and pork. Bring to a rolling boil, stirring until potatoes are near done.

Then add peas, tomatoes, prepared sauce, lima beans, Liquid Smoke and creamed corn. Slow simmer for 2 hours.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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