Did you catch that question mark right there beside the I do? That is because I am not sure if I love Brunswick Stew. I know, a girl from one of the States that lays claim to creating Brunswick Stew and I am not sure I like it. And while I am clearing the air, I don't like corn sticks.
Hushpuppies? L-O-V-E!!!
Corn sticks- No way Jose!
So why am I posting a recipe about Brunswick Stew if I am unsure I like it? Three words- Mother-In-Law. She requested it for Sunday lunch and I obliged. And the most awesome thing is how easy it was to make.
The recipe is pretty simple and crock pot friendly which just inched Brunswick Stew up a notch on the love measure.
1 lb of boneless skinless chicken thighs (you can certainly use breasts but thighs stand up better the slow cooker.)
1 lb boneless pork shoulder (I used the leftover pulled pork from a pig-pickin that I had frozen. Oh Yeah!!!!)
1 large yellow onion, sliced thin
1 lb boneless pork shoulder (I used the leftover pulled pork from a pig-pickin that I had frozen. Oh Yeah!!!!)
1 large yellow onion, sliced thin
1 celery stick
3 tbsp tomato paste
1 tsp crushed red pepper
1 lb potatoes- cut into 1" cubes
15 oz corn (you may use canned or frozen)
15 oz butter beans
2 cans tomato, okra, butter bean mix*
3 cups of chicken stock
Salt and pepper to taste
3 tbsp tomato paste
1 tsp crushed red pepper
1 lb potatoes- cut into 1" cubes
15 oz corn (you may use canned or frozen)
15 oz butter beans
2 cans tomato, okra, butter bean mix*
3 cups of chicken stock
Salt and pepper to taste
*In my original recipe, I had a 15 oz can of tomatoes in addition to the 2 cans of the mix. That made the stew a little to tomatoey for my taste. But it was still delicious to my M-I-L so go for it you love tomatoes.
Put tomato paste in your slower cooker crock and enough of the stock to mix. Add onion, celery, potatoes, corn, red pepper flakes, butter beans, tomato/okra/butter bean mix and remaining stock. If you are using canned corn and butter bean, drain before putting into crock. Add your pork and chicken on top of this mixture. Sprinkle with salt and pepper. Put the lid on and leave it be for 4-5 hours on high or 7-8 on low.
Before you are ready to serve, scoop out chicken and pork and shred with forks and add back to the stew. But don't be surprised if it falls apart while you try to scoop it out. That means it is perfect. Just shred it in the crock.
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| No time for pretty, I was hungry! |
Serve this with corn bread and everyone will love you. And if you want to get crazy, put a piece of corn bread in your bowl and serve the stew over the corn bread. That is a bowl of something good!
It's official, I am a Brunswick Stew convert.
Keep it Sassy!
love-j
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