Brunswick Stew
Posted: Mon Aug 24, 2009 7:17 am
1 lb BBQ and 1 lb pheasant, rabbit, or whatever.
2 cans each: Peas and Kernel Corn. I substituted an equal amount of frozen Corn is mandatory, but feel free to experiment with lima/butter beans, okra, etc.
4 cans plain diced tomatoes. I used 2 plain and 2 with jalapeno.
2 Large Vidalia onions chopped.
4 Potatoes diced. You can use more or less potatoes. I like more.
1 Lemon's juice
1 small can tomato paste
1/4 to 1/2 bottle Lea and Perrins Worcestershire sauce to taste
1 tablespoon Franks Hot Sauce
Salt and Pepper to taste
Vinegar to taste - I didn't add any.
If no BBQ flavor can add a skosh of liquid smoke to taste.
Slow (very) cook until potatoes are cooked. I did it in a crock pot and cooked it all day.
I added about 2 cups of water to get a simmer-able consistency. The key to this being authentic, however, is the consistency. There must be more vegetable and meat than liquid.
2 cans each: Peas and Kernel Corn. I substituted an equal amount of frozen Corn is mandatory, but feel free to experiment with lima/butter beans, okra, etc.
4 cans plain diced tomatoes. I used 2 plain and 2 with jalapeno.
2 Large Vidalia onions chopped.
4 Potatoes diced. You can use more or less potatoes. I like more.
1 Lemon's juice
1 small can tomato paste
1/4 to 1/2 bottle Lea and Perrins Worcestershire sauce to taste
1 tablespoon Franks Hot Sauce
Salt and Pepper to taste
Vinegar to taste - I didn't add any.
If no BBQ flavor can add a skosh of liquid smoke to taste.
Slow (very) cook until potatoes are cooked. I did it in a crock pot and cooked it all day.
I added about 2 cups of water to get a simmer-able consistency. The key to this being authentic, however, is the consistency. There must be more vegetable and meat than liquid.