Brunswick Stew

Brunswick Stew is one of our favorite hearty soups and stews. A list that included them all would be a long list!  But if filtered by how many years they have been appearing on our table, this one makes the short list.  In 2012, a post on KItchen Keepers mentions Brunswick Stew along with other dishes. The following quote introduced our fondness for it along with the timing.

In 1984, I traveled with friends to Colonial Williamsburg.  We loved the living history lessons at every turn and enjoyed stopping by its inns and taverns for meals. The cookbook I purchased there has remained one of my favorites for nearly 30 years not only because it reminds me of travels and tastes of the past, but also for recipes that have become keepers for our family like…Chowning Tavern’s Brunswick Stew.

So if you do the math, I have been serving this stew for 33 years!  It is a traditional dish, popular in the South. The origin of the dish is uncertain, but it is believed to have been invented in the early 19th century, with both Virginia and Georgia making claims for originating it. That explains its inclusion in the The Williamsburg Cookbook. A photo of this dish is used for the cover of that book, and  that recipe is the starting place for the ways I prepare it. Although various meats can be used, I always use chicken, but not always the same combination of vegetables, although lima beans, okra, and some tomatoes are consistently included. In this photo, I have used a shortcut, 3 cups of frozen mixed vegetables.

Brunswick Stew

2 cups cooked chicken, chopped or shredded

2 Tablespoons butter

2 garlic pods, peeled and minced

1 large onion, chopped

1 cup okra, ends trimmed and sliced into rounds

2 cup fresh tomato, peeled and chopped (1 15 oz. can chopped fire-roasted tomatoes)

1 cup lima beans

2 cups corn (fresh corn, cut from the cob is best, but may use frozen)

4 cups chicken broth

1 1/2 teaspoons salt

1/2 teaspoon black pepper

2 teaspoons sugar

1/2 teaspoon cayenne pepper

1 Tablespoon Worcestershire sauce

Hot sauce (serve when stew is served so each can add his own)

Melt butter in heavy pot.  Add onions and garlic, then saute until onions are soft.  Add chicken and all other ingredients.  Bring to boil, then lower heat and simmer for at least an hour. Traditionally, this stew is cooked for a long time over low heat and is believed to be at its best when reheated the next day!

I like to serve with a skillet of hot cornbread. Pass the hot sauce after serving!

 

 

 

 

 

 

Shrimp and Chicken Gumbo

There are almost as many versions of gumbo as there are cooks, especially in this corner of Texas, near the Gulf of Mexico for seafood, and near Louisiana, the place of gumbo’s origin. It is said that gumbo is to Louisiana as chili is to Texas!  But, here on the south Texas Gulf Coast, both are famous.  I think that most often gumbo is either Seafood Gumbo or Chicken and Sausage Gumbo, but the gumbo I make in my kitchen can be either or both – or in this case, both Shrimp and Chicken. It is a matter of what ingredients I have on hand to use!  Last week, we had some leftover jumbo boiled shrimp and some chopped rotisserie chicken.  I had put both into the freezer to wait until Gumbo night. Since our garden tomato production is at its peak, I also had ripe heirloom tomatoes that went into the pot.  A simmering pot of gumbo tempts almost any appetite. I have several cookbooks collected through the years from Louisiana. The basic recipes I started with came from 2 of those books:  River Road Recipes II and Shadows on the Teche, Cuisine of the Cajun Country.  

I enjoy making the roux and prepping as I go This dish has quite a story.        www.southernfoodways.org/interview/a-short-history-of-gumbo/

Shrimp and Chicken Gumbo

2-3 cups chopped chicken

2 cups large boiled shrimp

3 Tablespoons vegetable oil (you will use 2 for the roux, and 1 to prep the okra)

2 Tablespoons flour

2 large onions, chopped

1 bell pepper, chopped

3 cloves of garlic, minced

3-4 medium ripe tomatoes, peeled and rough chopped

1/2 lb (or more to taste) okra, small to medium pods, sliced thin

1 hot pepper

2 Tablespoons apple cider vinegar

Prepare okra by frying in 1 Tablespoon oil in small iron skillet 5- 10 minutes,  until okra is dried out and beginning to brown. Remove from heat and set aside. Begin making the roux by heating 2 Tablespoons of oil in large heavy pot.  Add flour, stirring constantly while cooking on medium heat until roux is a deep caramel color. Add onions, then bell pepper and garlic. Cook about 5 minutes.  Add okra and stir.  Then add 6 cups chicken broth or stock.  Add tomatoes and chicken and simmer for about an hour. Add shrimp and cook until shrimp are heated through.  (If you are using raw shrimp, follow the same instructions but cook until shrimp are pink and done.) Add 2 Tablespoons apple cider vinegar just before serving.

We like to add a few hushpuppies on the side.  I usually buy frozen ones and either bake or fry them while gumbo is cooking.