chowning's tavern brunswick stew
I received this recipe on a Christmas card from my sister who lives in Williamsburg, Virginia. Tried it and we just love it. (I did omit the okra, however.) Great dish on a cold winter day.
prep time
cook time
3 Hr
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 6 pounds chicken
- 1 pound italian sausage, mild
- 2 large onions, chopped
- 2 cups lima beans
- 4 cups corn, cut from cob or 2 cans (1 lb each)
- 2 cups okra, cut (optional)
- 3 medium potatoes, diced
- 4 cups tomatoes, fresh or canned
- 1 teaspoon pepper
- 3 teaspoons salt
- 1 tablespoon sugar
How To Make chowning's tavern brunswick stew
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Step 1Cut chicken in pieces and simmer in 3 quarts water for a thin stew, or 2 quarts for a thick stew, until meat can easily be removed from bones, about 2 1/4 hours. Add raw vegetables to broth and simmer, uncovered, until beans and potatoes are tender. Stir occasionally to prevent scorching.
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Step 2Brown italian sausage in a skillet and drain any fat.
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Step 3Add chicken, boned and diced if desired, sausage, and the seasonings to the broth. Let simmer at least 45 minutes.
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Step 4Note: If canned vegetables are used, include juices and reduce water to 2 quarts for a thin stew, 1 quart for a thick stew.
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Step 5Also Note: Brunswick stew is one of those delectable meals that benefit from long, slow cooking. It is a rule in some Tidewater homes never to eat Brunswick stew the same day it is made, as its flavor improves if it is left to stand overnight and served reheated.
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