Big Heat's Brunswick Stew Recipe
Servings: 1
Ingredients
- 2 med Chicken carcasses
- 3 x Bay leaves
- 2 Tbsp. Black peppercorns
- 6 quart Water
- 1 x Smoked pork jowl, about 1 lb.
- 1 x Roasting Hen, 4 1/2 lb.
- 2 lb Smoked pork shoulder, pulled
- 2 can (28 ounce) whole tomatoes, minced
- 1 can (16 ounce) tomato sauce
- 2 lb Minced okra
- 2 pkt (16 ounce) baby lima beans
- 2 pkt (16 ounce) yellow corn
- 6 x Ribs celery, minced
- 2 lrg Yellow onions, minced
- 1 lrg Green bell pepper, minced
- 2 x Jalapenos, minced
- 3/4 c. White vinegar
- 1/2 c. All purpose flour
- 1/2 c. Nuoc mam
- 1/4 c. Sugar
- 1/4 c. Worcestershire sauce
- 4 Tbsp. Garlic pwdr
- 4 Tbsp. Black pepper
- 3 Tbsp. Paprika
- 3 Tbsp. Tabasco sauce
Directions
- Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 qts of water. Bring to a boil, reduce heat to simmer, and cook for 2 hrs.
- Remove from heat, strain, and let cold.
- Place roasting hen in a dutch oven. Add in water, cover, and bake for 2 hrs at 325 degrees. Remove, let cold, and pull meat into thumb sized chunks, discarding skin and fat. Reserve.
- Smoke pork shoulder for 8-12 hrs, or possibly till internal temperature reaches 160 degrees. You may finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8 hrs. Pull about 2 pounds into thumb sized chunks and reserve. Use the rest of the smoked pork shoulder for barbeque.
- Return stock to the stove, bring to a gentle boil, and throw everything into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and cook for an additional 2 to 3 hrs, stirring occassionally. Remove from heat and serve immediately.
- Serving Ideas : Barbeque, slaw, hush puppies
- NOTES : Damn good!
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