Anybody make Brunswick stew?

[Norskie]

One of my fellow workers claims to be an authority on Brunswick stew. Could y'all post some recipes, so I can try some different takes on this fine fare? I got some squirrel left in my freezer somewhere. Then some chicken, and some taters...

 

[bnail]

Hey LM, you've piqued my curiosity, so I had to Google it. check this out:
click here

 

[Claude Mathis]

Hey LM, you've piqued my curiosity, so I had to Google it. check this out:
click here

I gather from the follow explanation that Brunswick stew originally contained rabbit and corn, but now almost any stew can be called "Brunswick"?

"Brunswick, Georgia residents claim their stew is the original. It's just as likely the stew - at least a very similar version - was created much earlier. With the original ingredients of game (usually squirrel) and corn, and long simmering over an open fire, it's typical of early native dishes.

Brunswick stew is now most commonly made with chicken, or a combination of several meats, which might include rabbit, beef, and pork. Onions, corn, and tomatoes are usually included, and many recipes call for lima beans, peas, and/or okra."

 

[bnail]

I never thought about it Claude, but you're right, that definition could apply to almost any stew. . . :hmm:

 

[Claude Mathis]

I never thought about it Claude, but you're right, that definition could apply to almost any stew. . . :hmm:

I asked because I always thought it referred to squirrel stew. Perhaps it's been "modernized" so many times it's lost the original recipe?

I found the following info.

The original Brunswick Stew, according to Brunswick County historians, was created in 1828 by black chef, "Uncle" Jimmy Matthews. As the story goes, Dr. Creed Haskins, of Mount Donum on the Nottoway River and a member of the Virginia State Legislature for a number of years, took several friends on a hunting expedition. While the group hunted, Jimmy Matthews, Dr. Haskin's camp cook, hunted squirrel for the evening meal. Matthews slowly stewed the squirrels with butter, onions, stale bread and seasoning in a large iron pot. While the hunting party returned they were reluctant to try the new, thick concoction but, one taste convinced them to ask for more.

Since that time, Brunswick Stew has been prepared by many different stew masters and they continue to produce large batches of the "Virginia ambrosia" for church functions, local fund raisers, family reunions, and political rallies. While Jimmy Matthews' recipe for Brunswick Stew has varied through the years-chicken has been substituted for squirrel and vegetables have been added-the exceptional taste and commitment to quality has never been lost.

From Wikipedia, the free encyclopedia.
Brunswick stew is a traditional dish from the southeastern United States. The origin of the name is uncertain; there are contested claims that it comes from Brunswick County, Virginia or from the town of Brunswick, Georgia. Recipes for Brunswick stew vary greatly but it is usually a tomato-based stew containing various beans, corn, and other vegetables, and one or more types of meat. Most recipes claiming authenticity call for squirrel or rabbit meat, but chicken, pork, and beef are also common ingredients.
A plaque on a pot in Brunswick states that the first Brunswick stew was cooked in it on July 2, 1898, on nearby St. Simons, Georgia.

 

[shmrck1]

Seems the stories of its beginnings are as varied
as the recipes. Seems to me it's another one of those dishes that you used what was available as
were many dishes of the time. Heck look at what
has happened to Chili...everyone has a recipe.
snake-eyes :hmm:

 

[crockett]

I guess everyone has their own recipe. I thought there were two Brunswick counties, one in NC and one in GA and no one knew where Brunswick Stew originated. In any event I think it is a bit better with either rabbit or squirril because chicken gets sort of washed out with all the other strong ingredients. I think you can vary the recipe a bit but it usually has okra, corn, diced white potato, onion, squirril or rabbit cut up into small pieces, usually tomato and celery and a little diced up green bell pepper. A lot of times the meat is cooked until it is in shreds.
I have never made it in a camp but actually it wouldn't be too hard if you had a big dutch oven.

 

[Norskie]

The fella that started all this in the office next to me, just heard me read the remark about Brunswick in GA & NC.
Says he: "Virginia, dammit!"
He may be a little opinionated on this subject.

 

[crockett]

No no, GA or NC, Virginia has spoon bread. Heh Heh.

 

[Claude Mathis]

The fella that started all this in the office next to me, just heard me read the remark about Brunswick in GA & NC.
Says he: "Virginia, dammit!"
He may be a little opinionated on this subject.

Tell him we're really talking about "New Brunswick" stew and it originated in New Jersey. :grin:

 

[spitfire]

The fella that started all this in the office next to me, just heard me read the remark about Brunswick in GA & NC.
Says he: "Virginia, dammit!"
He may be a little opinionated on this subject.

Tell him we're really talking about "New Brunswick" stew and it originated in New Jersey. :grin:

Better yet created by Pre-Columbian Basque whalers in the now martime canadian province of New Brunswick! :rotf: