Brunswick Stew




2-1/2 lb. skinless, boneless chicken breast
1 lg. onion, finely chopped
5 ribs celery, sliced in 1/2-inch pieces
4 md. carrots, sliced in 1/2-inch pieces
1 tsp. red pepper flakes
3 qt. chicken stock
2-1/2 lb. pork roast, cut in 1/2-inch cubes
1 can (1-3/4 lb.) crushed tomatoes
1 lb. okra, cut in 1/4-inch pieces
2 cans frozen corn, thawed
4 dashes Tabasco sauce
1 can (1 lb.) tomato sauce


Cook chicken breast, onions, celery, carrots and pepper flakes in large pot over medium heat. Cover and bring to boil, then reduce to a simmer. Add pork and simmer partially covered for 30 minutes. Remove chicken and cool until easy to handle, leaving pot on the stove.

Skim off all the fat on top of pot, and shred chicken by hand and return to pot along with tomatoes and okra and simmer uncovered for 30 minutes stirring occasionally until pork is tender and no pink remains and okra is tender. Stir in corn, tomato sauce and season with Tabasco sauce, salt and pepper, sauce to taste. Best if made the day before, just skim off any fat remaining on top.

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