Monday, August 18, 2008

Brunswick Stew

This is one my absolute favorite dishes growing up. My mother developed this recipe from trial and error over the years. It started off from a recipe commonly used in the south to throw in the "kill of the day"...usually squirrel, if you can believe it or not, when my grandmother used to cook it. Anyway-this is our adaption of Brunswick Stew.'

1 Whole Chicken (you can buy a precooked Rotisserie Chicken—I find this to be same price as the uncooked ones. So why not?)
2 Large Cans of Tomato Sauce
1 box or bag of cut Okra
1 bag of frozen baby lima beans (1lb)
1 bag of frozen chopped onions (1lb)
1 bag of frozen corn (1lb) [shoepeg white corn seems to work the best]
2 cans of Cream of Corn

1. De-bone and de-skin chicken and separate into small pieces. Place in approx. 4-8 cups of salted water. (The stringier the chicken the better)
2. Add tomato sauce, okra, lima beans, and onions
3. Simmer for 30-60 minutes
4. Add frozen bag of corn and cream of corn. Corn can scorch on the bottom of the pan so stir frequently. Put pepper in stew until you can see specks all throughout stew.
5. Cook for at least 10 minutes. However the longer you cook it the better it tastes. It cooks better if you leave it cooking all day on low. AND it's even better the second day. . Make sure you reheat it on low or else the corn will burn.

12/09 = $18.23

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