Big Heat's Brunswick Stew

Course : Stews
Serves: 1
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2 medium chicken carcasses
3 pieces bay leaves
2 tablespoons black peppercorns
6 quarts water
1 medium smoked pork jowl -- about 1 pound
3 pounds roasting hen
2 pounds smoked pork shoulder -- pulled
56 ounces whole tomatoes -- chopped
16 ounces tomato sauce
2 pounds chopped okra
32 ounces baby lima beans
32 ounces yellow corn
6 medium ribs celery -- chopped
2 large yellow onions -- chopped
1 large green bell pepper -- chopped
2 medium jalapenos -- chopped
3/4 cup white vinegar
1/2 cup all purpose flour
1/2 cup nuoc nam
1/4 cup sugar
1/4 cup Worcestershire sauce
4 tablespoons garlic powder
4 tablespoons black pepper
3 tablespoons paprika
3 tablespoons Tabasco sauce

Preparation / Directions:

Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts of water. Bring to a boil, reduce heat to simmer, and cook for 2 hours. Remove from heat, strain, and let cool. Place roasting hen in a Dutch oven. Add water, cover, and bake for 2 hours at 325F. Remove, let cool, and pull meat into thumb sized chunks, discarding skin and fat. Reserve. Smoke pork shoulder for 8-12 hours, or until internal temperature reaches 160F. You may finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8 hours. Pull about 2 pounds into thumb sized chunks and reserve. Use the rest of the smoked pork shoulder for barbeque. Return stock to the stove, bring to a gentle boil, and throw everything into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and cook for an additional 2 to 3 hours, stirring occasionally. Remove from heat and serve immediately.

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