Brunswick Stew from 1700-1800s Recipes By Dr. Dave

There two counties named Brunswick: one in North Carolina and one in Virginia. Both counties have tried to claim this famous stew as it's own. The original main ingredient was squirrel. The stew was very popular at political rallies and other social gatherings.


2 broiler/fryer chickens  two and half pounds each. (smoked and pulled or chopped)
Equal amount of smoked pork pulled or chopped largely
3 pounds of thick diced smoked bacon/ three bay leafs ground
2 tablespoons salt/ three teaspoons of Texas Pete/ 2 teaspoons of thyme
2 tablespoons of ground black pepper/ 2 teaspoons of Mexican oregano
8 cloves of garlic crushed/ 2 teaspoons of chopped parsley
half pound of butter/ 2 cups of flour
three medium onions large dice/ two pounds of carrots (large dice)
3 cans of shoe-peg kernel corn/ three pounds cooked lima beans
3 large green peppers medium dice/ three pounds of sliced okra

                                                     Cooking Procedure

Use a heavy bottom stirring pot
1- cook and render the bacon until done
2-add butter
3-add garlic, onions, and green peppers
4-add spices
5-add flour and stir with a wooden spoon until smooth, cook constantly and stir until light brown color forms.
6-add diced tomatoes
7-add chicken stock to desired thickness
8-correct seasoning to taste and add Texas Pete.
Cooking time: simmer for 1 to 2 hours.

Serve with cornbread

Brunswick Stew from 1700-1800s Recipes By Dr. Dave   Brunswick Stew from 1700-1800s Recipes  By Dr. Dave    Reviewed by Albemarle Tradewinds on 12:08:00 PM Rating: 5

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