Classic Brunswick Stew Recipe
Ingredients
| Squirrels- 70 -€™s, cleaned, dressed and cut | ||
| Chicken- 2 large -€™s, cleaned, dressed and cut | ||
| Water | 6 Gallon | |
| Salt pork | 2 1/2 Pound, chopped | |
| Lima beans | 2 1/2 Gallon | |
| Potatoes | 3 1/2 Gallon, chopped | |
| Tomatoes | 4 Gallon, chopped | |
| Carrots | 1 Gallon, cut into cubes | |
| Corn | 2 1/2 Gallon, chopped | |
| Cabbage | 1 Gallon, shredded | |
| Red pepper pod- 1 , chopped | ||
| Black pepper | 3/4 Cup (16 tbs) | |
| Salt | 1 3/4 Cup (16 tbs) | |
| Sugar | 1 Pound | |
Directions
GETTING READY
1. In a medium sized skillet, place chopped salt pork and saute on a medium flame till it oozes out its essential oils. Keep aside.
MAKING
2. In a large sized deep skillet, place 4 gallons of water and bring to boil.
3. Add cut squirrels and chicken and cook on a medium flame till meat is cooked, while stirring occasionally.
4. Once cooked, add sauteed pork along with its drippings and mix well.
5. Add remaining 2 gallons water and bring to a boil.
6. Add vegetables (apart from cabbage) and cook on a medium flame till vegetables are done.
7. Add cabbage, red pepper, salt, sugar and pepper and simmer on a low flame for 1 hour till stew thickens, while stirring occasionally.
SERVING
8. Transfer on to individual bowls and serve immediately.
1. In a medium sized skillet, place chopped salt pork and saute on a medium flame till it oozes out its essential oils. Keep aside.
MAKING
2. In a large sized deep skillet, place 4 gallons of water and bring to boil.
3. Add cut squirrels and chicken and cook on a medium flame till meat is cooked, while stirring occasionally.
4. Once cooked, add sauteed pork along with its drippings and mix well.
5. Add remaining 2 gallons water and bring to a boil.
6. Add vegetables (apart from cabbage) and cook on a medium flame till vegetables are done.
7. Add cabbage, red pepper, salt, sugar and pepper and simmer on a low flame for 1 hour till stew thickens, while stirring occasionally.
SERVING
8. Transfer on to individual bowls and serve immediately.
Chef
