Sandfly Barbecue-Sandfly Georgia
Today was my first time eating out in 74 days. I have been craving one of my Savannah favorites, Brunswick stew at Sandfly Barbecue.
It’s a regional dish in the Southeastern US
Here is a recipe from cooking with Paula Deen
Ingredients
- ½ cup butter
- 2 cups chopped onion
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 (32-ounce) cartons chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 (16-ounce) package frozen corn
- 1 (16-ounce) package frozen lima beans
- 1 (15-ounce) can tomato sauce
- 1½ cups vinegar-based barbecue sauce*
- 2 tablespoons Worcestershire sauce
- 1 pound chopped smoked pork
- 3 cups chopped cooked chicken
- 1 teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- In a large Dutch oven, melt butter over medium-high heat. Add onion, bell pepper, and garlic; cook, stirring frequently, for 8 minutes or until just tender. Stir in broth and next 6 ingredients, and bring to a boil.
- Reduce heat, and simmer for 30 minutes. Stir in pork, chicken, pepper, and salt, and simmer 30 minutes more.
Have a great weekend friends 🙂
Alice
I remember reading about Brunswick Stew in an old ‘Joy of Cooking’ book. It made an impression because it had squirrel as an ingredient. Now that you’ve given me an alternate recipe, I can try it 🙂
Thanks for joining the Friendly Friday Challenge! I hope to see you again some time.