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Recipe Name: Alphonse's Brunswick Stew Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 4 pound chicken, poached
1 2 pound rabbit, quartered
1 Virginia ham bone
2 Cup(s) Onion, sliced
2 Cup(s) Celery, chopped
1 Cup(s) Carrots
2 Cup(s) Cabbage, sliced
2 Bay leaves
1 Dash(s) Cayenne, optional
3 Pound(s) Tomatoes with juice, chopped
1 Pound(s) Lima beans
1 1/2 Pound(s) Potatoes, chopped
4 Cup(s) corn
Salt and pepper
Parsley, optional
Here in the South, Brunswick stew and/or Burgoo have long been
traditionally served alongside barbeque. Since it's been so cold here
on the east coast this past week, I thought I'd share some Brunswick
Stew and Burgoo recipes from the Bubba-L archives to pass the time.
Y'all enjoy--they're good! As a fellow Southron "shivering" in this
inhospitable Northern iceland (why go to Reyjavik when you can have it
all here?), I want to pass on to you one of my Brunswick Stew recipe
to fortify you before grading student papers, prepare lectures, and
such. Starting way in advance, poach one 4 lb chicken. Then add a 2 lb
rabbit that's been quartered (if you don't find any in your backyard
by all means substitute veal) and put on high heat and then simmer
with the chicken with additional water to cover. You should add the
rabbit some 35 minutes after having poached the chicken. When done,
drain, reserve the stock and cool the meats on a platter. Once the
meats are cool enough to touch with your fingers, bone the chicken and
the rabbit and chop into bite-size pieces. Return the chicken and
rabbit morsels into the stockpot and add a Virginia ham bone (if you
got one) along with 2 cups of sliced onions, 2 cups of chopped celery,
1 cup carrots, and 2 cups of sliced cabbage. Add garlic, marjoram, 2
bay leaves, and a little dash of cayenne (optional). Stir in 2-3 lbs
of chopped tomatoes with juice, bring to a boil, then simmer for 25
minutes. Add 1 lb of lima beans, 1 1/2 lbs chopped potatoes, and 4
cups of corn. Bring to a boil again and then simmer, stir the pot a
bit to prevent burning. This will take another hour. Season with salt
and black pepper. An option is to sprinkle finely chopped parsley into
the pot. You can serve this on a bed of rice, or with biscuit, or, as
I like to do, with fresh baguettes. A nicely tossed salad with
vinaigrette dressing would be a nice accompaniment to your stew.
Choose a good, full-bodied red wine to serve with your stew and you
and your guests can tell winter to do its worst. Recipe By : Alphonse
Vinh Posted to bbq-digest V4 #43 Date: Sat, 16 Nov 1996 08:21:01
-0800 (PST) From: Tom Solomon <>

Nutrition (calculated from recipe ingredients)
Calories: 3564
Calories From Fat: 48
Total Fat: 5.9g
Cholesterol: 0mg
Sodium: 3673.7mg
Potassium: 9475.9mg
Carbohydrates: 820.1g
Fiber: 82.2g
Sugar: 91.1g
Protein: 62.3g

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