Brunswick stew recipes vary greatly, but it’s usually a tomato based stew traditionally containing squirrel or rabbit. That's right squirrel! But, please feel free to use chicken - just a suggestion! Also - corn, lima beans or butter beans and vegetables are part of the stew pot mix.
The best Brunswick stew I’ve ever tasted was Georgia style; one of the regions in the U.S. which claims to have been created the stew. The key is - as with any good stew is long, slow cooking which produces a rich thick based pot of flavor.
I, along with most Georgia natives prefer to use a combination of chicken & pork. Starting with leftover grilled chicken and a puled pork is the fast track for the makings a great Brunswick.
Remember, cook low & slow.
Brunswick Stew
Recipe adapted from Grilling with Chef George Hirsch by George Hirsch with Marie Bianco
3 cups pre grilled chicken/ pork
1 cup kielbasa or smoked sausage, chopped
1 Tablespoon olive oil
1 cup sweet white onion, chopped
8 cloves garlic, peeled and chopped
1 teaspoon each thyme, rosemary
2 cups red potatoes, washed and chopped
1 28-ounce can crushed plum tomatoes
2 ears fresh corn or 1 16-ounce can corn with juice
1 12-ounce can red beans, drained and rinsed
1 teaspoon hot sauce
1/4 teaspoon fresh graded nutmeg
Fresh ground black pepper
Preheat a large soup or stock pot.
Add olive oil, onion, garlic. Sauté till lightly brown. Place grilled meat and sausage in pot and cook for 3-4 minutes. Add thyme, rosemary, potatoes, corn, tomatoes, beans, hot sauce and nutmeg. Cover pot and simmer for 1 1/2 to 2 hrs., stirring occasionally.
Add fresh ground black pepper to taste.
