Page 79 - South Mississippi Living - January, 2023

BRUNSWICK
story and photos by Chelsea Gieselmann
Brunswick Stew, also known as Campfire Stew, is a classic Southern dish that has been around since the 1800s. A 25-gallon iron pot was placed in the rural town of Brunswick, Georgia. Under this pot sits a concrete plaque that declares this bowl of smokey Southern goodness as their own creation. However, 492 miles north of this small town is a location named Brunswick County that claims the title is theirs, stating that the stew originated in 1828 by a man named James Matthews. Brunswick County’s claim is 70 years prior to Brunswick, Georgia, making them, in my book, the winners of this stew war.
Aside from the great debate between the two locations that claim the origin of this hearty concoction, there’s a huge debate on the correct way to prepare Brunswick stew. Originally, this Southern stew included squirrels or groundhog. The recipe has since evolved with time and now includes pork and chicken. Using canned anything is a total sin per most true southerners that fill their hearts with a love for keeping culinary heritage alive. Although I am personally one of those Southerners, I know that many nowadays need a corner or two to cut when making delectable dishes for themselves and family. I’ve written an easy crockpot recipe to bring this controversial comfort food to your dining room table, even on a time crunch.
Chelsea Gieselmann is a
mom, photographer, columnist, food
blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has honed in her craft a great deal and continues to.
Instagram: @Southrngritskitchen
SOUTH MISSISSIPPI Living | www.smliving.net January 2023 | 79
Ingredients
• 5 cups chopped or chunked smoked meat (pork, chicken, or both)
• 1 cup dried lima beans
• 28 oz crushed tomatoes
• 1 large sweet onion (diced)
• 6 Idaho potatoes (peel on and diced)
• 12 oz frozen kernel corn
• 18 oz BBQ sauce
• 4 cups chicken broth
• 3 tbs liquid smoke
• 1⁄2 cup worcestershire
• 2 tbs garlic powder
• 2 tbs onion powder
• Salt (season as needed)
Directions
1) Add all ingredients to crockpot, mix thoroughly.
2) Cook with lid on for 4 hours (high) or 8 hours (low).
3) Serve.