Ron's brunswick stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken fryers, cut up, skin removed | |
| 1 | pounds | Lean ground pork |
| 28 | ounces | Stewed tomatoes |
| 28 | ounces | Corn |
| 28 | ounces | Lima beans |
| 14 | ounces | Okra |
| 1 | tablespoon | Butter |
| ½ | cup | White vinegar |
| ½ | cup | Bread crumbs |
| Salt and pepper; to taste | ||
Directions
Here in the South, Brunswick stew and/or Burgoo have long been traditionally served alongside barbeque. Since it's been so cold here on the east coast this past week, I thought I'd share some Brunswick Stew and Burgoo recipes from the Bubba-L archives to pass the time. Y'all enjoy--they're good!
Discard chicken livers and gizzards. Simmer fryers in 4 quarts of water until tender. Remove chicken. Let water cool, then place pot in refrigerator overnight. Remove congealed fat from top and discard. Remove bones from chicken and discard. Cut chicken into bite-sized pieces and return to broth. Drain corn, lima beans, and okra, and add. Brown pork in sauce pan and drain grease. Add pork, vinegar, and butter to broth. Salt and pepper to taste. Simmer 3 to 4 hours. Stir in bread crumbs to thicken.
This recipe serves about 10. Corn muffins make a nice accompaniment.
Enjoy.
Recipe By : Ron Seckinger
Posted to bbq-digest V4 #43
Date: Sat, 16 Nov 1996 08:21:01 -0800 (PST) From: Tom Solomon <bigheat@...>