Quick Brunswick Stew Recipes

Steps:

• Combine cream-style corn, diced tomatoes, chicken, pork, sweet corn, ketchup, tomato sauce, water, bacon drippings, barbeque sauce, Worcestershire sauce, hot sauce, and black pepper together in a Dutch oven or stockpot; simmer over low heat until heated through, 20 to 45 minutes.

Steps:

• In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
• Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
• Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.

Steps:

• Open all the cans.
• Empty them, including the juice, into a large stock pot.
• Cook over medium heat for at least one hour.
• Hint: Some of my other co-workers add 1 extra can of the barbecue pork and/or 1 sauteed onion.
• Enjoy!

Steps:

• Boil chicken in chicken stock, cool then shred.
• Bring all ingredients to a boil in Dutch oven over medium-high heat, stirring often.
• Cover, reduce heat to low and simmer, stirring occasionally, 25 minutes or until thoroughly heated.

Steps:

• Use a 4 quart stock pot. Cook onions in 1 teaspoons of oil till clear. Add the rest of the ingredients and cook over medium low heat for at least one hour. Serve this with Tobasco & oyster crackers.

Steps:

• Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce and 1/2 cup of bbq sauce. Stir in the pulled pork, chicken, turkey, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat. Transfer the stew to a serving bowl and serve with warm buttermilk cornbread, if desired.

Steps:

• Heat butter in skillet until hot; add the celery and onion. Cook until translucent, about 6 minutes.
• Transfer onion mixture to a large dutch oven. Pour in the 2 cans of rotel and arrange the chicken thighs on top. Add the seasonings to your taste at this point; pour in the thawed corn and then add the 3 cans of tomatoes.
• Bring the mixture to a boil; reduce the heat and cook, covered, at a slow boil for approximately 30 minutes. Remove the chicken thighs, set aside and allow to cool slightly.
• While chicken is cooling, add the container of barbecue to dutch oven, separating as adding (this particular brand is good, pulled pork barbecue). Stir together thoroughly. Pull the chicken from the bones, shred it up and add to the stew (chicken will most likely not appear completely cooked; it will finish cooking after being put back in the stew).
• Stir together again, taste the broth and adjust seasonings to your taste. Cook, covered, for an additional half hour.