Brunswick Stew is a staple and a treat to have in the South. Everyone does theirs just a little different but this is the way my Grandma makes it and it is my favorite way! Her recipe below feeds a small army so I am tailoring it down for a serving of 8 or so. When cooking it Georgia Style, it's very important to have the meat really shredded.
There's nothing better than a big bowl of this over some white rice (optional) with some Tabasco and a slice of white bread!
Downsized Recipe:
2 lbs. Pork Butt or Shoulder
2 lbs. chicken thighs
1 chopped onion
1 can 16 oz. creamed corn
2 16 oz cans diced tomatoes
3 medium potatoes sliced thin
1 cup ketchup
2 T Worcestershire
2 T Hot Sauce
1 fresh lemon squeezed
1 t sugar
1 t yellow mustard
1 cup light beer (my addition)
salt & pepper to taste
Follow directions except I like to slow cook my pork and chicken first instead of boiling them.
There's nothing better than a big bowl of this over some white rice (optional) with some Tabasco and a slice of white bread!
Downsized Recipe:
2 lbs. Pork Butt or Shoulder
2 lbs. chicken thighs
1 chopped onion
1 can 16 oz. creamed corn
2 16 oz cans diced tomatoes
3 medium potatoes sliced thin
1 cup ketchup
2 T Worcestershire
2 T Hot Sauce
1 fresh lemon squeezed
1 t sugar
1 t yellow mustard
1 cup light beer (my addition)
salt & pepper to taste
Follow directions except I like to slow cook my pork and chicken first instead of boiling them.
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| Here's a good picture of what mine looks like. Georgia Style Brunswick Stew. |
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