N.E. Ohio Almost, Kinda Brunswick Stew Light

Patty Ward


Well, after having seen many Southern recipes for Brunswick stew with all kinds of added domestic and wild meats, I just tweeked some for our taste. I am using only chicken because then this is kind of healthy-hence the "light" part. LOL
I love my Southern girls, don't get me wrong! I LOVE many Southern dishes and enjoy them with family. Heck my oldest granddaughter is now a resident of Alabama due to marrying perhaps the most handsome man in the entire state - Roll Tide Roll!!
See if you like this kinda, almost, not the same but maybe pretty tasty version!

pinch tips: How to Make a Pie Shell & Lattice Top



30 Min


1 Hr 45 Min


whole chicken, 2 -3 lbs.
1 medium
onion, chopped
celery ribs with tops, chopped
1 Tbsp
mrs. dash original seasoning blend
4-6 medium
potatoes, chopped
2 can(s)
whole kernel corn, drained
2 c
baby lima beans, drained-add your favorite canned beans if you like
1 c
frozen okra or more if you like it.
1 can(s)
creamed corn
1 bottle
small bbq sauce - your choice (i used kc masterpiece)
salt and pepper to taste (start w/ 1tsp each, adjust to your liking )
1 tsp
red pepper flakes - optional

Directions Step-By-Step

Place chicken in large stock pot and cover with water.
add chopped onions, celery and Mrs. Dash, and tsp salt and pepper.
Cook chicken over medium heat for about an hour, or until fully done and fall apart tender. Remove chicken and set aside to cool; when cool debone and shred chicken.
Add all other ingredients to stock pot and stir well. Add the shredded chicken and
bring to low boil, reduce heat to simmer, stirring often, for about a 1/2 hour, or until potatoes are fully cooked. Taste and adjust your seasonings to your taste; add red pepper flakes at this time if using. Continue to simmer for additional 20 minutes.
Note: For those liking it more spicy, you could "kick it up a notch" with a bit of hot sauce.

About this Recipe

Main Ingredient: Chicken
Regional Style: Southern
Other Tags: Quick & Easy, For Kids, Healthy