Brunswick Stew

Brunswick Stew

Makes one gallon. Serve with barbecue or seafood (boiled or fried shrimp, oysters, crabs) from local waters.

1 3-lb chicken 1 lb. lean pork

1 lb. lean beef 3 medium onions, chopped

Place meat in a large, heavy pot. Season with salt, and pepper. Add onions and cover with water. Cook until meat falls from bones (several hours). Remove from heat and allow to cool. Tear meat into shreds and return to stock.

Add:

4 cans (16 oz.) diced tomatoes

5 T. Worcestershire sauce

1 ½ bottle (14 oz.) catsup

1 T. Tabasco

2 bay leaves

½ bottle (12 oz.) chili sauce

½ t. dry mustard

½ stick butter

Cook for one hour, occasionally stirring to prevent sticking.

Add:

3 T. vinegar

2 cans (16 oz.) small lima or butter beans (frozen limas or butter beans work, too)

2 cans (16 oz.) cream-style corn (frozen corn works, too)

1 can (15 oz.) of small English peas (frozen peas work, too)

Optional: 3 small potatoes, peeled and diced, and a box of frozen, sliced okra

Cook slowly until thick. Enjoy with saltines, oyster crackers, or homemade cornbread!

This recipe shared by Golden Isles

Follow diet restrictions and exchange if required.The Los Angeles News-Nutrition Disclaimer- advises that you are personally responsible for all judgments about your physical health. Each person's dietary requirements and limitations are different for each individual.

Bon Appetit!

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