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Categories Soups, Stews, and Chilis Jawja Brunswick Stew
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Jawja Brunswick Stew
A Brunswick Stew that is a "mashup" of sorts, borrowing initially from the Spankys Seafood and Grill recipe in Brunswick, GA and adding/subtracting in what has worked well for several batches, each being different of course as you trying new things. I would suggest a 20 qt stock pot for this recipe. A smaller stock pot will work, but by the time you get ready to add the pork, you basically fill it up to the rim with all of the ingredients and it is becomes tricky to stir. You know it is ready when the stir utensil sticks straight up in the stew.
  • 1 - 29 oz (large) can of tomato sauce
  • 1-1/2 stick of butter
  • 1/2 cup Grey Poupon Course Ground and/or French's Yellow Mustard
  • 1/4 to 1/2 cup of cider vinegar
  • 1/2 cup of Worcestershire sauce
  • 1/4 to 1/2 cup of Franks Red Hot sauce (this is not a real HOT sauce, mild really, great flavor).
  • 1/2 cup dark cane syrup (preferred) or brown sugar or cane sugar
  • 1/2 cup of lemon juice (fresh is good, bottled fine to use too)
  • 1 tsp of minced garlic
  • 1 tsp of coarse ground black pepper (fresh ground from peppercorns is best)
  • 2 tbs of pork rub, OPTIONAL (ingredients below)
  • 2 - 32oz containers of chicken broth and a glass of water (Good idea to have another chick broth on hand just in case you need to add liquid)
  • 1 bag of frozen corn (white or yellow depending on your preference)
  • 1 bag of frozen baby lima beans
  • 3 large Vidalia onions or (4) yellow onions, diced.
  • Bundle of diced celery or 4 bags of frozen onion/celery mix (soup starter)
  • 1 bag of chopped breakfast potatoes (found near the eggs at the grocery (uncooked).
  • 2 large can of tomato sauce (have an extra on hand just in case)
  • 3 large cans of diced tomatoes (have an extra on hand just in case)
  • 1 frozen roll or can of creamed corn
  • 1 bag of frozen okra.

Rub for pork and to add in stew sauce

  • 1 tbs - Star Anise, ground – you have to grind fine it in a coffee grinder OR 1/2 cup of Brown Sugar (I like the Star Anise and don’t use the brown sugar) OR look for Demerara Cane Sugar in WallMart by Florida Crystals as a change to plain ole brown sugar if that is what you choose to use.
  • 2 tbs - Ground Peppercorns
  • 2 tbs - Onion Powder
  • 2 tbs - Garlic Powder
  • 2 tbs - Celery Salt
  • 2 tbs - Crazy Janes Salt – you can get at Kroger OR Sea Salt or optional Lawry’s Season Salt (Tabasco spiced) if you want heat
  • 1 tbs - Mustard Powder
  • 2 tbs - Paprika

First the sauce

Combine tomato sauce, butter, mustard, cider vinegar, worcestershire sauce, hot sauce, dark cane syrup (or brown sugar or cane sugar), lemon juice, minced garlic, coarse ground black pepper, and optional pork rub.

Stir constantly, increase heat to a simmer.

Then the stew

In a large pot, combine the chicken broth and a glass of water (Good idea to have another chick broth on hand just in case you need to add liquid), frozen corn, and baby lima beans

Bring the corn and lima beans to a simmer and cook for 15 minutes in the chicken broth until tender, then start adding the sauce and other ingredients below.

In a large frying pan

Sauté onions in olive oil. When the onions are translucent, add an entire bundle of diced celery and sauté a few more minutes. SHORTCUT: You can use 4 bags of frozen onion/celery mix (soup starter) and skip the sauté process.

Add sauce (above) for stew, then add: chopped breakfast potatoes, tomato sauce, creamed corn

Cook stew until ingredients are thoroughly mixed and then add: frozen okra. Pick through and remove the end pieces. (NOTE: the tomatoes in this recipe break down the “slime” you usually associate with cooked okra). Add the okra near the end of the cooking process to keep it from breaking apart.

Add shredded pork last. The stew consistency should be very thick, if too thick, add chicken broth and/or another can of tomatoes sauce.

Pork preparation

Smoke or oven bake a Boston Butt cut of pork. I like a lot of meat in the stew, so I use an 8 – 10 lb Boston butt cut. To achieve pulled pork, cook to 190° at 230-250 in the oven or smoker, then wrap in tin foil and let rest for at least 45 minutes. Shred the pork butt, removing any fatty chunks for stew.

Notes:This recipe freezes very well. Use GLAD or Tupperware containers filled to just below the rim, then affix lids and freeze.
Calories Per Serving:SeveralPrice Per Serving:
Number Of Servings:20-30Source:Some ideas borrowed from Stew recipe from Spankys
Vegetarian:NoTime To Prepare:Stew itself, 2 hours
Date:Sat 23 Oct 2010 16:58:29 UTCViewed:6043 times
Author:Bailey Mitchell (Naga Dorset)Email:
Rating:No votes

recipe rating
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WPBComment added on: Wed 27 Oct 2010 22:40:37 UTC
I wonder how hominy might work as a thickening agent vs Okra. I recently had some Chorizo stew that had hominy in it... I forgot how much I LOVE hominy.
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