Receta Brunswick Stew
A few years ago, Jim and I, along with a group of friends, traveled to Macon, Mississippi for a weekend at a quail hunting plantation. The father of one of the boys owns the full-service plantation where guests enjoy rustic accommodations, guided hunting, and delicious food prepared by the staff.
With no true hunters in the bunch and not much knowledge of guns either, hilarity ensued as we embarked on our new adventure. The good old Mississippi boys running the expeditions tolerated our inexperience but I feel certain they were chuckling under their breath when no one was listening. Even the quails relaxed with our lack of experience; one of the birds casually stepped a few inches to the left on a branch after a near miss. I don’t think he sensed much threat!
As it turns out, I was a decent shot and sadly, I killed 8 or 9 birds. Always the animal lover, I’m not proud of killing those innocent fowl and after they were cooked and on the table, I couldn’t eat them. I’ve come to the conclusion that I don’t want to see my food alive.
When we were not hunting we were listening to staff tell us stories about the haunted main house of the plantation. Apparently, the apparitions had a fascination with water and would frequently turn on sink or bathtub spigots. I experienced this first hand when the entire group was eating in the dining room one day. I’d not seen the main house, so a friend and I walked into the main house to explore. We climbed the stairs and as we neared the bathroom on the second floor the hairs on the back of my neck stood up as we heard the sound of water. As we entered the bathroom we saw that the spigot of the bathtub was running full blast!
My grandfather was an avid hunter and most any small animal was his potential prey. In my day, I’ve eaten rabbit, squirrel, dove, and quail. My father and I didn’t get the hunting gene, though; we’ve always been much too tenderhearted to kill animals. Honestly, the few times a bird has flown into the front of my car or a squirrel scurries into the road and I hit it, I feel bad all day. I tried to be a sport on this trip, but every time I pulled the trigger, pangs of guilt rippled through me.
Today’s post features Brunswick Stew. I’ve always associated this rustic southern stew with hunting and it brings to mind a picture of hunters sitting around their campfire tending to a huge iron pot of stew containing whatever game they’d killed. Many “authentic” recipes call for rabbit or squirrel as the meat ingredient, but chicken or pork make delicious alternatives.
The origins of this dish are in question, but Brunswick, Georgia and Brunswick County, Virginia both lay claims to the invention of the popular stew. The rich and spicy tomato base plays wells against the chicken, okra, corn, and lima beans, creating a delicious stew with big, earthy flavors. Serve the stew with piping hot cornbread on a cold winter day.
Brunwick Stew
Ingredients
- 4 strips bacon, chopped
- 2 cup chopped onion
- 1 1/2 cups chopped celery (with leaves)
- 1 1/2 cups chopped carrots
- 5 cloves garlic, minced
- 1 28-ounce can diced tomatoes
- 3 cups chicken stock
- 2 cup frozen lima beans
- 2 cups corn kernels, fresh or frozen
- 1 rotisserie chicken, deboned
- 1/2 cup barbecue sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 2 cups sliced okra, fresh or frozen
Tabasco sauce to taste
Instructions
1. Brown bacon in a soup pot or Dutch oven. Remove browned bacon. Transfer onion, celery, carrots, and garlic and saute for 6 to 8 minutes, stirring occasionally.
2. Add tomatoes, chicken stock, lima beans, corn, chicken, barbecue sauce, reserved bacon, salt, pepper, and paprika to the pot. Bring to a boil and reduce heat to simmer. Cook for 30 to 40 minutes.
3. Add okra and Tabasco sauce to taste. Continue simmering for 20 minutes. Adjust salt and pepper to taste and serve immediately.2.2
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