Georgia Style Brunswick Stew

Brunswick Stew
Diana Rattray
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: 6-8 Servings
Ratings (20)

This is a Georgia-style Brunswick stew with chicken or pork, corn, and potatoes. Barbecue sauce and a little hot sauce give this stew its fabulous flavor.

There are plenty of claims as to the origin of Brunswick stew. North Carolina, Virginia, and Georgia each have a Brunswick County, and they all celebrate the flavorful stew. The original Brunswick stew was made primarily with squirrel and few vegetables.

Related Recipe: Brunswick Stew with Potatoes, Corn, and Lima Beans

What You'll Need

  • 2 pounds chicken or pork, or a combination, cooked and diced
  • 1/2 teaspoon ground black pepper, or to taste
  • 1 teaspoon hot sauce, or to taste
  • 2 tablespoons Worcestershire sauce
  • 1 or 2 tablespoons dried minced onion, optional
  • 3 to 4 tablespoons bacon drippings
  • 1/2 cup barbecue sauce, your favorite
  • 1 1/2 cups ketchup
  • 2 to 3 cups diced potatoes, cooked
  • 3 cans (15 to 16 ounces each) cream-style corn

How to Make It

  1. Place all ingredients in a stockpot or Dutch oven.
  2. Cover and simmer until hot and bubbly.
  3. Taste and adjust seasonings with more salt and hot sauce, as desired.

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