This is the original pot the first Brunswick Stew was made in. It is a popular Southern recipe that originated on St. Simons Island, Georgia, on July 2, 1898.
Brunswick Stew
1 1/2 pounds chicken cut into bite size pieces
1/2 pound pork cut into bite size pieces
Paprika to taste
1/4 cup butter
2 medium size onions sliced
1 medium size green pepper, diced
3 cups water, 2 cups canned tomatoes, undrained
2 tablespoons fresh parsley chopped
1/2 teaspoon hot sauce
1 teaspoon Worcestershire sauce
2 cups whole kernel corn
1 (10 ounce) package frozen lima bans
6 tablespoons flour
Sprinkle chicken and pork with paprika. Heat butter in a large saucepan; add chicken and pork and brown on all sides. Add onion and green pepper and cook until onion is transparent. Add water, tomatoes, parsley, and sauces. Bring to a boil; cover and simmer for 30 minutes. Add corn and lima beans; cook 20 minutes longer. Blend flour with a little cold water and gradually stir into stew; cook 10 minutes longer. Serves 4 to 6
Photo: Ronald Monteleon
2015
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