Recipe courtesy of Guerry Norwood
Total:
40 hr 50 min
Active:
8 hr 20 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.

IDEAS YOU'LL LOVE

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Slow Cooker Beef Stew

Recipe courtesy of Nancy Fuller

Brunswick Stew

Recipe courtesy of Red's BBQ

Brunswick Stew

Recipe courtesy of Griffin Bufkin|Harrison Sapp

Brunswick Stew

Recipe courtesy of Bob Garner|Bob Garner

Brunswick Stew

Recipe courtesy of Jamie Deen

Brunswick Stew

Recipe courtesy of Guerry Norwood

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking