Name: Brunswick Stew
Yield: Yield: 6 to 8 Servings.
Cuisine: United States
Ingredients: 1 ham bone (about 2 pounds), preferably from a Smithfield or country ham; ¼ cup finely chopped parsley; 1 dried hot red pepper; 2 cups crushed canned tomatoes; 1 tablespoon Worcestershire sauce; 1 pound potatoes, peeled and quartered; 3 cups lima beans, preferably freshly shelled, although frozen lima beans may be used; 3 cups fresh corn kernels or defrosted frozen whole-kernel corn; 2 cups thinly sliced onions; 2 cups coarsely chopped celery; 8 tablespoons butter; Freshly ground pepper to taste; 1 chicken (about 5 pounds), cut into serving pieces; Salt to taste, if desired; 1 cup diced sweet green peppers

Preparation info

Yield:
6 to 8
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

The name of the following dish is derived from the place of its origin, Brunswick County, Virginia. The dish was originally made with squirrel, but chicken makes a practical and palatable substitute. The dish was created in the early 1800s, and one source states specifically in the year 1828 at a political rally. Some authorities state that only onions were used in the original recipe and that corn and lima beans (which to my taste are essential to the goodness of the dish) were added with