Behind the simplicity of Brunswick Stew lies a rather complicated past. A longtime dispute between Brunswick, Georgia, and Brunswick County, Virginia, exists over who cooked the first batch of stew.
Traditionally, Brunswick Stew was cooked in an iron cauldron over fire for a large group of people, using whatever ingredients are on hand. Virginia’s version is thick and chock-full of pulled meat and vegetables, while Georgia’s has more broth and often a squirt of fresh lemon juice. You’ll also rarely see peas in a Virginia stew, but almost always in a Georgia stew.
I think Brunswick Stew is delicious, regardless of its actual origin,
This is our family version of Brunswick Stew!!!!
Getting ready to begin our stew!
Hubby with grandsons, Parrish and Preston.
Parrish had to taste.
Parrish and Pop stirring
My youngest son, James with his boys, Parrish and Preston.
Ready to chow down.
Here is the recipe but scaled down.
3 lb. Chicken 2 lb. Pork Roast, cooked and shredded
1 large onion 1 Tabl. salt
1 28 oz Crushed Tomatoes 1 1/2 tsp. pepper
1 6 oz Tomato Paste 1/4 cup sugar
1 Can Tomato Juice 1 drop Hickory Smoke
3 cups Shupeg Corn
Cover chicken in stock pot with water cook until done, about 30 - 45 minutes of boiling. Remove Chicken from water and reserve the water. (I add celery and onion to the water for extra flavor. Remove all celery pieces and fat from water. (I will cook my chicken the day before and let the water sit for a couple of hours and the fat will harden. Just remove the fat. Pour at least 6 cups chicken water into the crock pot. Shred chicken and add to crock pot. Add all other ingred. and put on low for 8 - 10 hours.
Serve with Cornbread.
My mother in law has been making this since she was a small child. Recipe came from her mother. We sometimes add shredded beef roast.