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Happy Halloweening

​I have a neighborhood full of little ghouls and ghosties and I love to have friends and family over to join in the Trick or Treat fun.

Because my little pals' timing is unpredictable, I like to serve something easy that just gets better the longer it sits.

This year it's Brunswick Stew.  A classic southern favorite that is claimed by both Brunswick County Virginia and Brunswick, Georgia.  It's a real crowd pleaser. 

I make a modified version of Colonial Williamsburg's Chowning's Taverns Recipe. 

Brunswick Stew

There are endless variations on this one pot wonder.  Originally made with squirrel meat or rabbit, chicken has become the standard. You will find pulled pork or brisket in some recipes and even ham. The Georgia version seems to have catsup or barbecue sauce mixed in.   There is no right way to do this.  Here's my version.
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4 slices of bacon - diced
2 tbs olive oil
1-2 large onions - diced - about 2 cups
3 cloves of garlic -chopped
3 stalks of celery - chopped
2 cups chopped fresh okra - yes I know it's slimey - just be a grown up and put it in
2 cups  frozen butter beans - for those of you from above the Mason Dixon Line - baby lima beans
2 (14.5 oz) cans of cream corn
1 1/2 cups frozen shoepeg corn
2  (14.5oz) cans fire roasted diced tomatoes
1 (14.5 oz) can diced tomatoes
3 large potatoes peeled and diced
1 large can chicken broth
2 rotisserie chickens
1/3 cup barbecue sauce - I used Sweet Baby Ray's
3 Tbs Worcestershire Sauce 
1/4 tsp Tabasco Sauce 
2 tsp Liquid Smoke
Salt and pepper taste 

In a large heavy pot ( I use my Le Creuset #28)  saute bacon in olive oil until brown
Add onions , garlic, okra and celery and saute  until soft (about 5 minutes)
Add lima beans, corn, tomatoes, chicken broth, potatoes barbecue sauce, Worcestershire Sauce  and Tabasco Sauce 
Shred chicken and add
Add additional chicken stock to cover if necessary
Season with salt and pepper.
Liquid smoke adds a delicious depth.  Add as much or as little as you like.  I used about 3 tbs. 
Simmer for 1 hour or until potatoes are soft.

This makes about 3 quarts or about 12 cups of stew and freezes well. Great to have on hand on a cold fall evening. 

I serve it with buttermilk biscuits or cornbread and a green salad.

Enjoy!
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