How to Make Brunswick Stew:
- In a covered dutch oven, combine the poultry meat, vegetables, and tomatoes with broth and seasonings.
- Bring to the boil, then lower temperature to simmer till the carrot are cooked tender.
You can adjust this to a Texas style: swap the vegetables for tomatoes, poblano peppers, pinto beans, corn, onion, and add seasonings of mild chile powder and a bit of garlic powder.
This is delicious with cornbread.
In Colonial Virginia, this soup was called Brunswick Stew. It was made with whatever meat was available turkey, chicken, guinea hens, or rabbit and whatever vegetables were in season. This adaptation of the stew is one of favorites. When I would come home from college, my mother always had a pot of this simmering on the stove with a pan of my grandmother’s cornbread. Even today, the smell of this cooking invokes these sweet memories.
Isn’t it wonderful how food brings you happiness through memories of aromas, flavors, and conversations around the table.