Adam's Swamp Brunswick Stew
  • dam’s of Store bought Biscuits (any kind will do)
  • 2cans scalded canned milk
  • 1can block of cream cheese
  • 2cups Butter (melted or softened)
  • 1 16oz. THE COOKIES:
  • 1 16oz. softened butter 2 tsp. vanilla extract red and green food coloring
  • 1 16oz. food coloring and sprinkles are optional additions.
  • 1 16oz. sugar 1 1/2 Tbsp. baking powder
  • 1large pepper, cayenne pepper, parmesan cheese.
  • 1cup eggs, beaten
  • Dash of each item, garlic powder, onion powder
  • Salt eggs 1/2 tsp. baking soda
  1. Combine all the ingredients in a Dutch oven
  2. Bring to boil, then turn heat down, cover and let simmer 45 minutes
  3. Serve with hot corn bread
Recipe Notes

When my husband and I first got married over 45 years ago, every year his dad who lived in Linden, Alabama would invite the family, several local hunters as well as some out of towners to join him in a Brunswick stew cooking. He would have all his ingredients ready to throw into a big black cast iron wash pot he had fired up with the liquid ingredients. As soon as the guests started arriving, he’d begin tossing in all kinds of vegetables and meats using a boat paddle to stir with (I’m sure in those days, there was a squirrel, rabbit and venison thrown in). Gathered around the fire one could hear all kinds of tall tales about their hunting and fishing excursions. It took until late into the evening for the stew to be just right. By then, only God knows what he had tossed into the pot. This is the recipe handed down over the years with a few alterations.