Brunswick Stew

Name: Brunswick Stew
Ingredients: 1 tablespoon vegetable oil; ½ cup diced onions; 2 quarts chicken broth; 3 ounces tomato paste; 1 pound tomatoes, peeled, seeded, and finely diced; 12 ounces green beans, trimmed and cut diagonally; 8 ounces hulled corn or hominy; 12 ounces okra, thinly sliced; 1 teaspoon dried oregano; 1 dried chili pepper, crushed; ¼ teaspoon dried thyme; 1 bay leaf; Salt to taste; Freshly ground black pepper to taste; 1 pound stewed or cooked chicken meat, boned and diced

www.tasteoftheseacoast.com

Ron Boucher writes, “This stew originated in the Brunswick, Virginia, area. It was passed down from the Acadian Indians. The original recipe has been enhanced...

Keywords

Ron Boucher
Chez Boucher
Brunswick Stew
recipes
chefs move to schools

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