In Alabama this is called Camp Stew. In Georgia, Virginia, and the Carolinas it’s Brunswick stew. It’s similar to Burgoo in Kentucky and elsewhere. I prefer any of those names to Roadkill Stew where any wild game is used.
You can find several variations on these ingredients, so it’s an imprecise recipe, relying on personal preferences.
This is a strong flavored stew that, in Montgomery, is traditionally balanced out with sides of coleslaw or potato salad and sliced white bread. If that offends your culinary sensibilities, you could have cornbread with it instead of white bread. Saltines work too.
- 1 pound chopped cooked chicken
- 1 pound chopped barbecued beef or pork
- ½ tsp or more black pepper
- 1 tsp or more hot sauce
- 2 Tbsp Worcestershire sauce
- ½ cup barbecue sauce
- 1 cup catsup
- 2 cups diced potato
- 2 cans cream style corn
- 1 can niblets corn
- 1 small pkg frozen baby green lima beans (or 1 can)
- Juice of ½ lemon
- 1 onion chopped and sautéed
- Salt to taste
- Water (begin with 2 cups, then add more while cooking on the stove. If using slow cooker, use 1-2 cups)
It’s not as complicated as it looks. DIRECTIONS:
Use a 5 quart dutch oven. Sauté onion in butter or oil first, then add diced potatoes (about 3) with two- three cups of water. Add frozen limas, bring to a boil, then lower heat, and cook until tender. Add the rest of the ingredients except lemon juice. Cover and heat slowly for at least 2 hours or more. This gets better as it cooks longer. Water must be added as needed. Stir often, since it tends to stick to the bottom of the pan and can burn easily. Add salt and more pepper & hot sauce to taste. Add lemon juice 30 minutes before serving. Makes about 4 quarts.
Shortcuts: De-bone a prepared rotisserie chicken. Use prepared BBQ pork or beef. You can pre-cook 3 large baked potatoes a day or two ahead and refrigerate until you’re ready to use them. Using pre-cooked & canned items, you can throw all this in a crock pot for the day.