This week the weather kept us from firing up the smoker – my entire backyard was a sheet of ice!
But we’re not going to let the cold weather get us down. So I pulled some of the left-over Pulled Pork out of the freezer and decided to make a Brunswick Stew – Mississippi Style.
Brunswick Stew is real hardy.. a perfect cold-weather food.
Brunswick Stew is something you find in most BBQ Joints over in Georgia, Virginia or the Carolinas. And it’s usually served as a side dish. You can use pretty much any type of meat in Brunswick Stew – and it’s perfect for left over BBQ. You can use smoked chicken, left-over brisket… but this recipe is a little simpler and you only need the pulled pork. But feel free to add in whatever BBQ you have stored in your freezer.
Brunswick Stew Recipe
– 1 Whole Chicken (pulled)
– 2lb. Pulled Pork
– 32oz. Chicken Stock*
– 28oz. Can Diced Tomatoes
– 28oz. Can Tomato Puree
– 1 Lg. Sweet Onion (chopped)
– 6 Cloves Chopped Garlic
– 1/2 Cup Worcestershire Sauce
– 2 Sticks Butter
– 1 16oz. Frozen Package Sweet Corn
– 1 16oz. Frozen Package Butter Beans
– 1 16oz. Frozen Package Diced Potatoes
– 1 Bottle of Killer Hogs BBQ Sauce (or your fave BBQ sauce)
– 2 T. Mustard
– 2 T. Killer Hogs Rub (or your fave BBQ Rub)
– 1 T. Kosher Salt
– 1 T. Black Pepper
– 1 t. Cayenne Pepper
To start, I made my own chicken stock by boiling the whole chicken in a large stock pot. I placed the chicken in a stock pot, covered it with cool water and threw in 1 T. Kosher Salt, 1 T. Black Pepper, 2 Bay Leaves, 2 Course Chopped Carrots, 1 Quartered Onion and 3-4 split cloves or garlic.
I brought it to a boil and allowed it to simmer until the chicken was done. Then I removed the chicken and strained the liquid with a mesh strainer. Then I returned the stock to the stock pot and bought it to a boil for 20 minutes to reduce. Once the chicken stock was ready I poured it into a large container. You could buy cans of chicken stock and skip this step – but you can’t beat the flavor a homemade stock gives soups and stews.
While my stock was reducing, I pulled my chicken and got all my other ingredients ready.
Now it was time to assemble the stew!
In a large stockpot, I melted my 2 sticks of butter and added the chopped onions and chopped garlic. Sauté for 8 minutes.
Next I added the Worcestershire, Salt, Pepper, Rub and Cayenne and cooked for 6-8 minutes.
Then I added my Pulled Pork, Pulled Chicken, Mustard and the bottle of Killer Hogs BBQ Sauce. I stirred it all together, made sure the meat was completely coated and let it cook for 5 minutes.
Next I added both cans of Tomato Puree and Diced Tomatoes. And also added 32oz of my reserved chicken stock. I brought it all to boil and allowed it to simmer for 1 hour.
At that point, it was time to add the Sweet Corn, Butter Beans and Diced Potatoes (NOTE: If you dice your own potatoes using raw potatoes, you will need to add them to the pot when you add chicken stock. They will need a longer time to get tender.) After I’d added all the veg, I continue to simmer for about 2 hours.
If needed, add extra chicken stock. But remember… this is a thick stew – not a soup.
Once it’s simmer on the stove for a while and gotten all delicious, it’s time to eat. You can serve it however it makes you happy – but in my house we like to have some homemade cornbread on the side.
This recipe is going to make a lot. So invite some friends over and dig in!
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Hey Malcom. Been on the search for a good Brunswick Stew recipe. Is this your go-to or do you have another one you also like? Also what makes this Mississippi style?? Love your stuff!
this is my go-to recipe
Can’t find butter beans what would be a good alternative?
baby lima beans or even green beans will be a good substitute.
Shoot yeah. This is just what I’ve been looking for. Gonna try it out soon.
What size bottle of BBQ sauce?
regular sized – but you can change it to fit your taste.
Hands down the best Brunswick Stew recipe I’ve ever eaten. Thank you Malcolm and family for all the delicious recipes!
How many does this serve…..does it freeze well?