Brunswick Stew from The Blue Willow Inn Bible of Southern Cooking
My husband loved Sonny’s and really loved their Brunswick Stew (not all Sonny’s have it). I never made it at home, but when I saw this quick and easy recipe I decided to make it. I can’t imagine any restaurant making it with just canned ingredients, but I like quick and easy.
2 (15-ounce) cans stewed tomatoes
2 (15-ounce) cans creamed corn
2 (13-ounce) cans chicken
2 (10-ounce) cans BBQ pork
1 (14-ounce) bottle ketchup
1 tsp. garlic powder
1 tsp. apple cider vinegar
1 tsp. salt
1 tsp. pepper
Combine all ingredients in slow cooker and cook on low for two to three hour
Serve with Jiffy cornbread or Ritz crackers
Since this was made with canned ingredients my expectations weren’t that high. Plus, it uses a 14 oz. bottle of ketchup. I like ketchup, but…
I was really surprised at how good it was. Even my son Anthony said it was pretty good, and he’s never been a fan of any kind of stew.
It couldn’t have been any easier. Open some cans and measure in some salt, pepper, garlic powder, and apple cider vinegar. Heat. Voila.
I was going to use my slow cooker but decided at the last minute to make it and it would have taken too long, so I just did it on the stove, and we loved how it turned out. I also used saltine crackers because that’s what I had on hand.
I plan on making this again. Quick, easy, and yummy!
I just wish my husband was still here so he could try it 🙁