My husband was born in North Carolina and spent his entire childhood and early adulthood living in the Southeast--mainly North Carolina and Virginia, but also South Carolina and Georgia too.
Son #1 was born in Virginia and he tells me that he'll always be Southern at heart. He reminds me too, when he craves okra, dad's amazing barbecue, lima beans and all the good Eastern Shore seafood.
Our family came up with this recipe for Brunswick Stew, a cross between all the different versions out there (Brunswick, Virginia and Brunswick, Georgia both lay claim to the birthplace of Brunswick Stew and there are many different versions out there--ours does not, thankfully, contain one classic ingredient--squirrel) and added some Sweet Pea family touches, like okra and barbecue sauce.
I like to think of this as Brunswick Stew, gone a little fancy. Pair this with a little bit of my Soft Cornbread, and you'll be all sorts of happy.
Slow Cooker Barbecue Brunswick Stew
1 medium yellow onion, chopped
2 ribs celery, chopped
1/2 bell pepper, seeded and chopped
1 cup frozen lima beans
1 cup frozen cut okra
1 -15 oz can creamed corn
28 oz can crushed tomatoes
1 -15 oz can chicken stock
1/4 cup barbecue sauce
2 tablespoons apple cider vinegar
1 pound shredded smoked chicken or pork*
fresh parsley (optional)
Combine all ingredients except parsley in the slow cooker. Stir well.
Cook on HIGH for 5-6 hours, LOW 8-10 hours.
*you may add just regular uncooked chicken breasts or thigh to the soup and then remove them before serving, and shred the meat, and then return to the soup.
Before serving, top with chopped fresh parsley, if desired.
Life is sweet,