Brunswick Stew and Hotwater Cornbread

Brunswick Stew

Technically, this is a stew not a soup, but it is SO pantry-friendly and delicious that it had to be included here. This is a traditional version of the stew – you can search for a Kentucky version (burgoo – usually includes wild meats, cabbage, okra … ) or a Georgia version (similar in construct to traditional, but has a ketchup twist, cream-style corn twerk and calls for beef, of all things!) but this is the one I fell in love with and I think it calls for more things that are readily available … and cheap!!

Directions in comments. Comment me back if you make this – love to hear how it turned out.

Got it fresh? Use it. Otherwise, hit the cans and powders hard! Smart people make this when there have readily available leftovers of pork BBQ and leftover chicken. Find a rotisserie chicken? You can use that. Or you can hit your freezer and cook your own chicken thighs. There is a bonus with that … you make your own chicken broth to use in the stew! Winner. Winner. 

Start with putting about 6 tablespoons of butter in a nice stock pot or Dutch oven. Add 1 ½ cups chopped onions. When the onions are soft, add garlic (lots of garlic). Then pour in about 3 cups of chicken broth. To that, add diced potatoes (about 3 cups), a can of corn nibbles (or frozen corn kernels … or fresh cut off the cob). Some people add butter beans to this. I do not. Moving on, add a can of diced tomatoes, 1 to 1 ½ cups barbecue sauce, a few shakes of Worcestershire sauce. Salt and pepper to taste and (this is important) add some cayenne pepper. Let all that cook until potatoes are nice and tender. They help to thicken the stew as well.

To finish you add equal amounts of torn/shredded or chopped chicken and pork (shoulder or Boston butt – whatever you would normally use to make pork BBQ) or leftover pork BBQ – if the pork already has sauce on it, decrease the amount of BBQ sauce you add. You would need a minimum of 2 cups of chicken and 2 of pork. Want it thicker? Add more pork/chicken/corn/potatoes. Want it thinner? Add more chicken broth. 

Want it to be a family-fav? Make some hot water cornbread. Get a microwave safe bowl and add about 2 - 2 ½ cups water, a big spoonful of bacon grease (yes, you always save that), and a shake or two of salt. Put in microwave and let it come to a boil. Remove from m/wave and CAREFULLY stir in enough self-rising cornmeal to make a good thick consistency. This is actually softly cooking the cornmeal (think porridge). When you have stirred it thoroughly, spoon it out in heaping spoonfuls onto a paper plate (think no clean up!). Let it cool enough so can touch it without burning yourself. While it is cooling, heat a skillet or shallow pot that has at least 3 inches of cooking oil in it (Canola). When you can comfortable handle the cornmeal, scoop about 2-3 tablespoons of it into your hand and “pat it out” into round patties about ¾ inches thick. No wrong way to do this – grab some, pat it out, toss it in the hot oil! You will see it start to brown immediately – flip it and brown other side. Takes a few minutes (5??) per side. When it gets the color of cornbread that you like, ladle it out onto another paper plate covered in paper towels. NOW, you are ready to eat the Brunswick Stew. You are welcome!