Mr. Ed’s Brunswick Stew
Ingredients:
1 (2 ½ -3 lb) Fryer
3-4 cans of Margaret Holmes tomato, okra, and corn
1 lb. peeled potatoes (diced)
1 ¼ lb. onions
1 cup celery
1 lb. thick bacon (cut up fine)
4 tbsp. butter
5 tsp. salt
5 tsp. sugar
3 tsp. pepper
¾ tsp. cayenne pepper or to taste
28 oz can corn
28 oz baby limas
½ cup bbq sauce
1 tbsp. liquid smoke
1 tbsp. vinegar
Salt & pepper
1 tsp. old bay seasoning
Recipe Instructions:
In a large pot or Dutch oven, boil chicken 35-45 minutes until meat falls off bone. Season the chicken in pot. Add salt, pepper, celery, and carrots. Remove skin and bones & chop meat. Brown bacon, and add salt, pepper, celery, and carrots.
Put chicken in and add other ingredients. Add some of the chicken broth as it cooks but do not let it get soupy. Cook for 1-2 hours on medium-low heat, stirring a lot. Add diced potatoes last about 30 minutes before it is done. You can also add shrimp and andouille sausage. Add Texas Pete for extra taste.
This Recipe uses the following products:
- Tomatoes, Okra and Corn
