South Georgia Brunswick Stew
Total Time: 3 hrs
Preparation Time: 2 hrs
Cook Time: 1 hr
Ingredients
- Servings: 12
- 1 roasting chicken
- 1 stalk celery
- 1 carrot
- 3 quarts water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 smoked lamb butt or 1 deer roast
- 1 onion
- 1 carrot
- 1 stalk celery
- 2 (16 ounce) cans whole tomatoes
- 1 (12 ounce) bag frozen baby lima beans
- 1 (12 ounce) bag frozen whole kernel corn
- 3 tablespoons cooking oil
- 1 teaspoon salt
- 2 garlic cloves
- 1 teaspoon black pepper
- cayenne pepper
- 1/4 cup ketchup
- 2 chicken bouillon cubes
- 2 tablespoons rice
- 1 bay leaf
Recipe
- 1 boil chicken with 3 quarts water, 1 stick celery, 1 carrot, 1 tsp salt, 1 tsp black pepper for 2 hours on medium heat. add more water as needed.
- 2 debone and defat chicken. chop and shred and set aside 2 cups.
- 3 filter chicken broth with strainer and set aside.
- 4 debone and defat smoked meat and cut and shred into small pieces. set aside 2 cups.
- 5 chop carrot, celery, onion, and garlic.
- 6 heat 3 tbs cooking oil in large stewing pot. add chopped celery, onion, carrot and garlic.
- 7 stir and simmer on medium heat until carrots are cooked (about 5 min) add a tbs water if onions start to brown.
- 8 while onions/carrots/celery are cooking, chop up 2 cans whole tomatoes. i use food processor for about 2 seconds.
- 9 add chopped tomatoes to cooked carrots and onions.
- 10 add 4 cups of the chicken broth.
- 11 add 2 cups the chopped smoked meat.
- 12 add 2 cups chopped chicken meat.
- 13 add butter beans, corn, rice, salt, pepper, cayenne pepper, ketchup, bouillon cubes, and bay leaf.
- 14 add more of the filtered chicken broth if needed to make soupy.
- 15 cook at medium low heat for 1 hour.
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