Brian’s Brunswick Stew
Ingredients:
- 4 chicken drumsticks
- 1 skinless, boneless chicken breast (cooked)
- 1 small pork tenderloin
- 2 veal cutlets
- 1 large onion, chopped
- 2 cups chicken broth
- 2 16 oz. cans creamed corn (or 8 ears corn cut and scraped plus 2 T. cream)
- 2 16 oz. cans tomatoes, undrained
- ½ lemon, sliced
- 1 cup cut okra
- 1 cup lima beans
- 2 to 4 potatoes, diced
- 12 oz. ketchup
- 3 T. Worcestershire sauce
- Tabasco (or other hot sauce) to taste
- 1 T. vinegar
- 4 cloves garlic tied in cheesecloth
- 1 T. dry mustard
- 2 T. lemon juice
- 1/8 t. cayenne pepper
- 1 t. salt
- black pepper to taste
- 2 slices white bread, crumbled (if needed to thicken)
- 1 bell pepper, red or green, chopped
Procedure:
- Roast drumsticks and tenderloin in a 325° oven or 30 minutes.
- Lightly brown veal cutlets in a skillet.
- Shred or dice chicken breast, veal cutlet, chicken drumsticks and pork.
- Sauté onion in 1 T. butter in bottom of large stockpot.
- Add meats, chicken broth, tomatoes, okra, creamed corn, lima beans, and potatoes.
- Add seasonings.
- Heat until barely simmering, then lower heat to Low and cook slowly for at least two hours, stirring occasionally.
- Before serving, remove cheesecloth containing garlic. Add bread if stew needs to be thickened.
