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Old Hickory House Brunswick Stew Recipe
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Old Hickory House Brunswick Stew Recipe

Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Calories 1403kcal

Ingredients

  • One Pound of Prepared Poultry or Turkey (453.5g)
  • 1 lb. of shredded, roasted pork (453.5g)
  • Lima legumes, frozen, 1 1/2 cups
  • Half a cup of frozen maize
  • Add 4 tbsp. of butter
  • 2-3 Tablespoons of Garlic Mince
  • Tomato paste, 1 tablespoon
  • 1 tsp. of finely minced thyme
  • One medium onion (diced)
  • Chicken broth, about 2 cups
  • Diced tomatoes, one can
  • Worcestershire sauce, 1 tablespoon
  • Creole spice, 1 teaspoon
  • 1/2 to -3/4 cup bbq sauce
  • Cayenne pepper, 1/2 tsp. (or more, depending on your preference)
  • Pepper and Salt

Instructions

  • In a large cooking saucepan set over medium-high heat, melt the butter (or oil, if you prefer). After adding the onions, thyme, and garlic, continue to sauté the mixture for another three to four minutes, or until the onions have become caramelized.
  • Keep the heating going for another 4 minutes after adding the tomato paste, tomatoes, Worcestershire sauce, and creole seasoning. After adding the barbecue sauce and chicken stock, bring the pot to a boil for 7–10 minutes.
  • Add some salt and cayenne pepper before serving.
  • After approximately 20 minutes, add the pork and poultry that has been chopped and continue to cook.
  • Add the maize and lima beans to the cooking pot and continue to cook for approximately ten minutes, or until the dish has reached the flavor and consistency you prefer.
  • Serve at a moderate temperature.