Some say this southern stew has its roots in Georgia…so sure and proud of it they display a monumental kettle, proclaiming their first pot. Others argue Virginia. Makes no difference to us on this lazy, damp day in the cabin. Served in close proximity to a little Bourbon there’s nothing like it to warm the innards and start feeling the south.

Replacing traditional squirrel, ‘possum and rabbit with chicken and pulled pork, it’s a great way to use up some leftovers. Pretty much…rather…pert near…anything can go into Brunswick stew, but it does need the few basics: braised meat, corn, lima beans and barbeque sauce.

Brunswick Stew

2 tablespoons bacon fat (or olive oil)
3 garlic cloves, minced
2 onions, chopped
4 stalks celery
2 + cups shredded BBQ pork
2 cups shredded cooked chicken breast
2 14.5 oz. cans diced tomatoes
4 cups chicken broth
2 cups corn (frozen or drained can)
2 cups lima beans (frozen or drained can)
2 cups cooked diced potatoes (optional)
1 cup sweet BBQ sauce
1 tablespoon Worcestershire sauce
2 teaspoons liquid smoke
2 teaspoons sea salt
2 bay leaves
A few dashes of Tabasco
1 cup or two extra water for thinning

Light your galley stove and heat up the bacon fat in your favorite large pot. Add garlic, onion and celery; saute until just soft and aromatic. Y’all listen up now…don’t overcook or you’re gonna be madder than a wet hen. Ohh… brace yourself. The south just starts coming out.

From there, add the rest of the ingredients, in no particular order, continually stirring over medium heat. Adjust seasonings, add water or broth as needed, depending on how much meat you use. Let simmer on low for at least 30 minutes, stirring occasionally. The stew will have a wonderful sweetness…like southern sweet tea.

Served with a little Woodford Reserve and a couple of corn muffins, we reckon you’ll be taking a late afternoon nap on the pilot berth. And we don’t see a darn thing wrong with that!