Big Heat's Brunswick Stew Recipe

Name: Big Heat's Brunswick Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each chicken medium; 3 each bay leaves; 2 tablespoons black peppercorns; 6 quarts water; 1 each pork jowls smoked, about 1 pound, stew; 1 each chicken, whole 4 1/2 pounds; 2 pounds pork shoulder smoked, pulled; 2 cans tomatoes, canned, whole, peeled chopped, 28 ounces; 1 can tomato sauce; 2 pounds okra chopped; 2 packages baby lima beans 16 ounce; 2 packages yellow corn 16 ounce; 6 each celery stalks chopped; 2 large onions yellow, chopped; 1 large green bell peppers chopped; 2 each jalapeno pepper chopped; 3/4 cup white vinegar; 1/2 cup flour, all-purpose; 1/2 cup nuoc mam; 1/4 cup sugar; 1/4 cup worcestershire sauce; 4 tablespoons garlic powder; 4 tablespoons black pepper; 3 tablespoons paprika; 3 tablespoons red hot pepper sauce

Servings: persons

2 each chicken medium
3 each bay leaves
2 tablespoons black peppercorns
6 quarts water
1 each pork jowls smoked, about 1 pound, stew
1 each chicken, whole 4 1/2 pounds
2 pounds pork shoulder smoked, pulled
2 cans tomatoes, canned, whole, peeled chopped, 28 ounces
1 can tomato sauce
2 pounds okra chopped
2 packages baby lima beans 16 ounce
2 packages yellow corn 16 ounce
6 each celery stalks chopped
2 large onions yellow, chopped
1 large green bell peppers chopped
2 each jalapeno pepper chopped
3/4 cup white vinegar
1/2 cup flour, all-purpose
1/2 cup nuoc mam
1/4 cup sugar
1/4 cup worcestershire sauce
4 tablespoons garlic powder
4 tablespoons black pepper
3 tablespoons paprika
3 tablespoons red hot pepper sauce

1
Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts of water.
2
Bring to a boil, reduce heat to simmer, and cook for 2 hours.
3
Remove from heat, strain, and let cool.
4
Place roasting hen in a dutch oven.
5
Add water, cover, and bake for 2 hours at 325F (160C).
6
Remove, let cool, and pull meat into thumb sized chunks, discarding skin and fat.
7
Reserve.
8
Smoke pork shoulder for 8 to 12 hours, or until internal temperature reaches 160 degrees.
9
You may finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8 hours.
10
Pull about 2 pounds into thumb sized chunks and reserve.
11
Use the rest of the smoked pork shoulder for barbeque.
12
Return stock to the stove, bring to a gentle boil, and throw everything into the pot.
13
Cook at a gentle boil for 1 hour.
14
Reduce heat to a simmer and cook for an additional 2 to 3 hours, stirring occassionally.
15
Remove from heat and serve immediately.

1255

kcal

Calories

Fat

107

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 each chicken medium, 3 each bay leaves, 2 tablespoons black peppercorns, 6 quarts water, and more.

Yes, Big Heat's Brunswick Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Big Heat's Brunswick Stew

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