Brunswick Stew Inspired by Southern Soul Barbecue
Our trip to Jekyll Island, Georgia gave us the perfect opportunity to visit Brunswick and St. Simons Island. While visiting there we learned the origins of Brunswick Stew. Although claimed by both Georgia and Virginia, there is an old iron pot with a marker in Brunswick Georgia stating the first Brunswick Stew was made there in 1898. Virginians claim it was concocted by a legislator's chef in 1828. Both recipes feature a tomato base, small game meats, and a variety of vegetables. These days, pork, beef, and chicken stand-in for the small game meat, but the tomato base and vegetables remain in the recipe.
While on St. Simons we tasted a wonderful version of Brunswick Stew at Southern Soul BBQ. I've looked at dozens of recipes and it seems there are as many variations as there are cooks! With that in mind, I figured I could pay homage to Southern Soul by indulging my "cheffy" side and come up with a recipe that incorporates their great Carolina-Style Barbecue sauce and add a few variations of my own.
Ingredients (10 servings)
1 large white onion, diced
2 Tbsp olive oil
3 Cloves of garlic, minced
1/4 tsp red pepper flakes
6 Cups of Chicken Broth
2 Cups of frozen butter beans
2 Cups of frozen corn
2 Cups of frozen sliced okra (optional)
1 Lb. of pulled pork, without sauce (You could substitute with cooked and shredded chicken)
2 Cups red-skinned potatoes, diced
1 1/2 cups of your favorite BBQ sauce (We prefer a Carolina style sauce with mustard, but smoky-sweet sauces work well too)
14.5 oz can of petite diced tomatoes
1 Sweet red pepper, seeded and diced
Instructions
Heat Olive Oil in a Dutch oven and saute onion over medium heat for about 8 minutes or until tender and beginning to brown.
Add garlic and saute for one minute.
Add chicken broth and bring to boiling, reduce heat, and stir in red pepper flakes, sweet red pepper, pork, potatoes, corn, butter beans, tomatoes, and barbecue sauce. Simmer, stirring occasionally, for about 30 minutes or until potatoes are tender. Season with salt and pepper.
Serve with slices of Cuban bread and butter.
