I am a huge fan of "good" Brunswick Stew and this recipe is straight from Virgina and Edie. I was going to post mine but hers is so much easier not to mention healthier and every bit as tasty. All the ingredients are the same except I do add 2cups of frozen or fresh okra to mine. She also doesn't have all the chicken fat in hers that I do. I think I made the right choice.
This makes a big pot so invite friends and don't forget the Cornbread/Spoon Bread.
This freezes beautifully!
4 boneless, skinless chicken breast boiled and shredded
2 large potatoes, peeled and cut into large cubes
1 10-ounce package of fordhook lima beans, fresh or frozen
2 cans shoepeg corn, or use yellow if you don't have shoepeg
1 large onion sliced
2 14-ounce cans chicken broth
1 28-ounce can tomatoes
1 small can tomato paste
1 1/2 teaspoons salt
2 tablespoons sugar
Black and cayenne pepper to taste
Mix all ingredients in a large pot or dutch oven. Cover and cook until potatoes are tender. You can let this simmer all day or in a slow cooker if you like. The longer it cooks the better it gets.
Edie's says "the celery seed and cayenne pepper are what makes this so dang good".