Gama's Brunswick Stew
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 181.6
- Total Fat: 1.2 g
- Cholesterol: 7.4 mg
- Sodium: 347.1 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 5.0 g
- Protein: 8.4 g
View full nutritional breakdown of Gama's Brunswick Stew calories by ingredient
Introduction
A hearty, chicken-based stew from Southside Virginia, and the kitchen of Louise Sheffield (AKA Gama) A hearty, chicken-based stew from Southside Virginia, and the kitchen of Louise Sheffield (AKA Gama)Number of Servings: 28
Ingredients
-
1 Big chicken (4 lbs) or 4-5 lbs of skinless chicken breast
3 cans butter beans
3 cans corn (1 whole, 2 creamed)
3 large potatoes
2 large cans tomatoes
fresh carrots
Celery
Sugar (~1 cup)
Onions Rice
Black Pepper
Salt
Directions
Country way - use whole chicken, cook a day ahead, and remove all meat from the bone. (Discard bones and skin) . Let broth cool and skim off all fat. Start with two cups of broth.
An alternative (and my preference for convenience) is to use skinless chicken breast which have been trimmed of all fat. Boil and set aside. Start with about 2 quarts of broth. (since breasts produce slightly less flavorful broth, I'll add 3 or 4 chicken bullion cubes, or use commercially prepared broth to supplement the juices left from cooking the chicken.
Step 1:
2-3 large onions chopped
2 large cans tomatoes (I use crushed)
Celery (3-6 stalks, to taste, chopped)
Scant cup of sugar
1-2 cups of carrots (chopped or tiny salad carrots)
2 large potatoes cut into small pieces
Cook for 30 to 40 Minutes
Step 2:
3 cans butter beans
2 cans crushed corn
1 can whole corn
1 cup rice
Salt and pepper to taste
(Notes: I use whole peppercorns in with the chicken, since I love this flavor. The wonderful thing about a recipe like this is the flexibility of the ingredients. I never do it quite the same way twice, and it always tastes wonderful.)
Number of Servings: 28
Recipe submitted by SparkPeople user EDDIECLARK22.
An alternative (and my preference for convenience) is to use skinless chicken breast which have been trimmed of all fat. Boil and set aside. Start with about 2 quarts of broth. (since breasts produce slightly less flavorful broth, I'll add 3 or 4 chicken bullion cubes, or use commercially prepared broth to supplement the juices left from cooking the chicken.
Step 1:
2-3 large onions chopped
2 large cans tomatoes (I use crushed)
Celery (3-6 stalks, to taste, chopped)
Scant cup of sugar
1-2 cups of carrots (chopped or tiny salad carrots)
2 large potatoes cut into small pieces
Cook for 30 to 40 Minutes
Step 2:
3 cans butter beans
2 cans crushed corn
1 can whole corn
1 cup rice
Salt and pepper to taste
(Notes: I use whole peppercorns in with the chicken, since I love this flavor. The wonderful thing about a recipe like this is the flexibility of the ingredients. I never do it quite the same way twice, and it always tastes wonderful.)
Number of Servings: 28
Recipe submitted by SparkPeople user EDDIECLARK22.