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Mr. Ed’s Brunswick Stew

Mr. Ed’s Brunswick Stew

Flavorful stew with Tomatoes, Okra & Corn.

Ingredients

  • 1 (2.5-3 lb) fryer
  • 1 tbs. vegetable or canola oil
  • 8 cups water
  • 1 lb. thick bacon (chopped)
  • 1 1/4 lb. onions, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 2 (14.5 oz.) cans sliced new potatoes, drained
  • 2 tbs. butter
  • 2 (15 oz.) cans corn
  • 3 (14.5 oz.) cans Margaret Holmes Tomatoes, Okra & Corn
  • 2 (15 oz.) cans Margaret Holmes Medium Green Lima Beans
  • 5 tsp. sugar
  • 3/4 tsp. cayenne pepper or to taste
  • 1/2 cup bbq sauce
  • 1 tbs. liquid smoke
  • 1 tbs. vinegar
  • 1 tsp. old bay seasoning
  • hot sauce to taste

Directions

  1. Brown chicken on all sides in 1 tbs. oil in a large Dutch oven or stockpot.
  2. Add 8 cups of water to the same stockpot, and boil chicken until the meat falls off bone.
  3. Remove chicken from the water, cool, and chop into small pieces. Reserve the chicken broth for later use.
  4. In a skillet, brown the bacon and remove from the pan. Add the onion, celery, and carrots to the bacon grease and sauté until soft.
  5. In a large saucepan, combine, the chicken, bacon mixture, along with all of the other ingredients, including 2 cups of the reserved chicken broth. Cook for 30 minutes. Season with hot sauce to taste.

*You can also add shrimp and andouille sausage.

This recipe uses the following products:

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