I found this recipe on the web and WOW is it good!!!!


World Famous Brunswick Stew.

Recipe from Spanky's Seafood Grill & Bar



First the sauce:

In a 2½ quart sauce pan, over low heat, melt ¼ lb of butter then add:
3½ cups Catsup
½ cup French's Yellow Mustard
½ cup white vinegar

Blend until smooth, then add:
1 tbs. chopped garlic
2 teaspoons coarse grind black pepper
1 teaspoon crushed red pepper
1 oz. Liquid Smoke
2 oz. Worcestershire sauce
2 oz. Crystal hot sauce or 1 oz. Tabasco
1 tablespoon fresh lemon juice

Blend until smooth, then add:
½ cup dark brown sugar
Stir constantly; increase heat to simmer (DO NOT BOIL) for app. 10 minutes.

Makes app. 7 cups of sauce.



Then The Stew:

In a 2 gallon pot, melt ¼ lb of butter and add:
3 cups small diced potatoes
1 cup small diced onion
2 ea. 14½ cans of chicken broth
1 lb baked chicken, ground (white and dark) – (I used a traditional roasted chicken from Wal-Mart skin and meat)
8-10 oz. smoked pork, ground (I used a food processor)
Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas (I just used the whole 14 ½ oz can)
2 ea. 14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
3¼ cups of the prepared sauce
1 16 oz. can of baby lima beans, drained
¼ cup Liquid Smoke
1 14-15 oz. can creamed corn
1 14-15 oz can whole corn, drained
Slow simmer for 2 hours

Yields 1 gallon