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Brunswick Stew Recipe

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This recipe for Brunswick Stew, by , is from The Lutz Family Cookbook , 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!

Contributor:  
Contributor:  
Marie T Williams

Category:
Category:

Ingredients:  
Ingredients:  
4 slices bacon, diced
2 lbs chicken or pork or both (I use both), cubed
1/2 tsp ground black pepper
1 tsp hot sauce (or to taste)-optional
2 Tbsp Worcestershire sauce
1/2 onion, diced
1/2 cup BBQ sauce
1 cup ketchup
2-3 cups diced potatoes, cooked
3 (15 oz) cans cream style corn
1 (12 oz) bag frozen lima beans

Directions:
Directions:
In a soup pot or dutch oven, cook the diced bacon. Add chicken/pork and onion and cook for about 10 minutes. Add all the rest of the ingredients and cook over high heat until it boils. Reduce the heat and simmer for about 20 minutes.

Good served with fresh baked cornbread.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a Georgian style Brunswick stew. You can adjust the ingredients to taste.

I first tasted Brunswick stew when I was visiting my friend Tracey in North Carolina. Apparently there are a few claims as to the origin of this stew. Virginia claims the stew was named for Brunswick County, while the state of Georgia stated it originated in the city of Brunswick, Georgia. Either way, the original Brunswick stew was made primarily with squirrel and a few vegetables. I think I'll stick with the chicken/pork combo instead.

 

 

 

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