Brad's Brunswick Stew

—bradnik on May 12th, 2009

Summary

Yield
Source	Generations of finger lickers
Prep Time	2 hours
Kind of Dish	main dishes
Dietary Info	gluten-free
Tags	The Real Thang

Description

Brunswick stew is a traditional southern (USA) stew that ideally would have some sort of rustic meat as an ingredient, such as squirrel or rabbit. In the this recipe we use the old standby of chicken. We recently had it served in a parfait glass with cornbread on the bottom, stew in the middle and cole slaw on the top. While it might offend some hardcore types, it was delicious! It is also typically served as a side with pork BBQ. Do not omit the ketchup. Most recipes for Brunswick stew are wa-a-a-y too sweet, so I've reduced considerably the amount of ketchup. But Brunswick stew should have some sweetness to, so don't leave it out!

Ingredients

Instructions

First you make the sauce:

In a 2 quart sauce pan, over low heat, melt ¼ cup of butter. Then add:

1 cup Catsup
¼ cup dijon mustard
¼ cup white vinegar

Blend until smooth, then add:

½ tablespoon minced garlic
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce (or ½ oz. Tabasco)
½ tablespoon fresh lemon juice

Blend until smooth, stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes. Makes approx. 3½ cups of sauce (set aside - to be added later).

Now the Stew itself:

In a 2 gallon pot, sweat (saute) the Trinity which is:

1 cup vidalia (sweet) onion diced
1 cup of green bell pepper diced
1 cup of celery diced

When the onions are clear, add 30 to 40 cloves of garlic (BAM!) or to taste and cook for 1 more minute being careful not to burn the garlic.

Then add:

12 oz. Andoui (cajun) sausage (Kroger has it)
1-lb baked chicken (white and dark), pulled
Squirrel or rabbit if you got ‘em (heh heh!)

Then add:

2 14½ oz. cans of chicken broth
2 small cans of diced potatoes
1 8½ oz. can early peas
2 14½ oz. cans stewed tomatoes
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1 14½ oz. can creamed corn

Slow simmer for 2 hours.

Almost makes enough for everybody...

Notes

Sorry, but it's too tedious to enter the ingredients separately. I also appologize to my continental friends who use the obviously logical, but dreary and un-poetic metric system. This is a dish that cries out for ad-libbing, so by all means express yourself! BA