Recipe courtesy of Guerry Norwood
Save Recipe Print
Total:
40 hr 50 min
Prep:
8 hr 20 min
Cook:
32 hr 30 min

Ingredients

Directions

In a large pot or Dutch oven, over very low heat, cook chicken and pork over very low heat in seasoned water (salt, Worcestershire sauce, wine vinegar, rice vinegar and 1 quart water), covered, overnight. Next day pick meat from bone and pulse in food processor to small pieces. Then add back to the stock. To food processor pulse into small pieces tomatoes, red pepper, onions, corn, lima beans, okra and black eyed peas, and add them along with garlic cloves and bouillon cubes to stock. Then add hot pepper sauce, mustard, ketchup, steak sauce, lemon juice. Cook slowly on top of the stove, covered, stirring every 30 minutes or so for 8 hours. Stir in the extra hot pepper sauce. Then refrigerate for 24 hours and re-heat before serving.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Pot Roast Stew

Brunswick Stew

Recipe courtesy of Red's BBQ

Brunswick Stew

Recipe courtesy of Bob Garner|Bob Garner

Brunswick Stew

Recipe courtesy of Griffin Bufkin|Harrison Sapp

Brunswick Stew

Recipe courtesy of Jamie Deen

Brunswick Stew

Recipe courtesy of Guerry Norwood

Jack's Brunswick Stew

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.