Big Heat's Brunswick Stew

5-6 hours Prep: 1 hours Cook: 4-5 hours

828 calories per serving view nutrition facts

1 batch suggest servings

Be the first to add a photo of this recipe!

Ingredients


For the stock
2	each	chicken	medium
3	each	bay leaves
2	tablespoons	black peppercorns
6	quarts	water
1	each	pork jowls	smoked, about 1 pound, stew

stew
1	each	roasting chicken	4 1/2 pounds
2	pounds	pork shoulder	smoked, pulled
2	cans	tomatoes, canned, whole, peeled	chopped, 28 ounces
1	can	tomato sauce
2	pounds	okra	chopped
2	packages	baby lima beans	16 ounce
2	packages	yellow corn	16 ounce
6	each	celery stalks	chopped
2	large	onions	yellow, chopped
1	large	green bell pepper	chopped
2	each	jalapeno peppers	chopped
3/4	cup	white vinegar
1/2	cup	flour, all-purpose
1/2	cup	nuoc mam
1/4	cup	sugar
1/4	cup	worcestershire sauce
4	tablespoons	garlic powder
4	tablespoons	black pepper
3	tablespoons	paprika
3	tablespoons	red hot pepper sauce (eg. Tabasco)

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 325 degrees.

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 160 degrees.

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 occassionally.

Remove from heat and serve immediately.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 741g

Amount per Serving

Calories 828 36% of calories from fat

	% Daily Value*
Total Fat 33.0g	50%
Saturated Fat 11.0g	57%
Trans Fat 0.0g
Cholesterol 204mg	68%
Sodium 420mg	18%
Total Carbohydrate 67.0g	22%
Dietary Fiber 15.0g	59%
Sugars 30.0g
Protein 69.0g	137%

Vitamin A	74%		Vitamin C	159%
Calcium	35%		Iron	58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to fernrobin's Favorite Recipes

Last Recipes Viewed

Recipe Bite

Poaching 101

by Mark R. Vogel

Poaching is a wet-heat cooking method whereby food is submerged in liquid and gently cooked. Shallow-poaching is a subtype of poaching in which the food is only partially ...

Member Review

Bavarian Dinner

Very good! I cut the recipe in half and it came out great. The flavor of the sausage mixed well with the kraut. The sausage was so tender it melted in your mouth. For sausage and kraut lovers, I highly recommend it.