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Recipe : Entry # 7972
Jackie Skelton-Vice
(251) 591-5699
Recipe Title
Adam's Swamp Brunswick Stew
Recipe Theme
October: Campfire Cooking
Black Warrior EMC
Adam’s Swamp Brunswick Stew

2 cans chicken broth
1 can water
2 cups cooked chicken (I use the frozen Southwestern Tyson strips)
1 16 oz. carton Lloyds’s Barbeque Pork
1 16 oz. bag frozen gumbo vegetable mix
1 16 oz. bag frozen green baby lima beans
1 16 oz. bag frozen whole kernel corn
1 large Vidalia onion, chopped fine
1 cup ketchup
½ cup barbeque sauce
Dash of Worchestershire
Salt and pepper to tast
Combine all the ingredients in a Dutch oven. Bring to boil, then turn heat down, cover and let simmer 45 minutes. Serve with hot corn bread.
Tell us about your recipe
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.