Lowcountry Brunswick Stew

By: Hannah Lee Leidy
Recipe October 2012

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10 servings

  • ½ pound smoked sausage, diced
  • 1 pound onions, diced
  • ½ medium green bell pepper, diced
  • 1 celery stalk, diced
  • ½ tablespoon garlic, minced
  • 5 pounds cooked, de-boned, and chopped chicken thighs (roasted, grilled, or boiled)
  • 1 (32-ounce) bottle ketchup
  • 5 ounces yellow mustard
  • 8 ounces tomato-based barbecue sauce
  • 1 (5-ounce) can tomato soup
  • ¼ cup worcestershire sauce
  • ½ cup apple cider vinegar
  • 1¼ pounds lima beans
  • 1 pound corn kernels
  • ½ quart chicken stock
  • Salt, pepper, and hot sauce to taste
  1. In a thick-bottomed stock pot, sauté sausage, onion, bell pepper, celery, and garlic until onions are translucent.
  2. Add all remaining ingredients but chicken stock, salt, pepper, and hot sauce in pot and simmer.
  3. Cook, stirring occasionally, until all vegetables are tender, approximately 45 minutes.
  4. Add chicken stock to thin consistency as needed.
  5. Season with salt, pepper, and hot sauce. Serve with crusty bread.
  • From Jimmy Hagood of Food For The Southern Soul, Charleston, South Carolina

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