Original Brunswick Stew
INGREDIENTS
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First the sauce:
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In a 2 quart sauce pan, over low heat, melt 1/4 cup of butter then add:
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1 3/4 cups Catsup
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1/4 cup French’s Yellow Mustard
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1/4 cup white vinegar
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Blend until smooth, then add:
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1/2 tablespoon chopped garlic
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1 teaspoon coarse ground black pepper
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1/2 teaspoon crushed red pepper
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1/2 oz. Liquid Smoke
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1 oz. Worcestershire Sauce
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1 oz. Crystal Hot Sauce or 1/2 oz. Tabasco
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1/2 tablespoon fresh lemon juice
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Blend until smooth, then add:
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1/4 cup dark brown sugar
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Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
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Makes approx. 3 1/2 cups of sauce (set aside – to be added later).
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Then The Stew:
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In a 2 gallon pot, over low heat melt 1/4 lb of butter then add:
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3 cups small diced potatoes
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1 cup small diced onion
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2 14 1/2 oz. cans of chicken broth
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1 lb baked chicken (white and dark)
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8-10 oz. smoked pork
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Bring to a rolling boil, stirring until potatoes are near done, then add:
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1 8 1/2 oz. can early peas
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2 14 1/2 oz. cans stewed tomatoes – (chop tomatoes, add liquid to the stew pot)
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The prepared sauce
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1 16 oz. can of baby lima beans
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1/4 cup Liquid Smoke
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1 14 1/2 oz. can creamed corn
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Slow simmer for 2 hours
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Yields 1 gallon
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