There's hot debate over what the "proper" ingredients are to make Brusnwick Stew--a sidedish staple of Georgia. Kentucky makes it's own version called Burgoo, though some would argue that the two are very much dis-similar.
Brunswick StewMakes 10 to 12 servingsIngredients:
2 (28-ounce) cans diced tomatoes
2 (20-ounce) packages frozen creamed corn
1 cup barbecue sauce
1 large onion, diced
2 tablespoons Cajun/creole seasoning
2 teaspoons black pepper
2 tablespoons Worcestershire sauce
2 cups chicken stock
1 (6-ounce) can tomato paste
2 pounds coarsely chopped barbecued meat(s)Preparation:
Into a large stock pot, stir tomatoes, creamed corn, barbecue sauce, onion, Cajun/creole seasoning, pepper, Worcestershire sauce, chicken stock, tomato paste and barbecued meats together.
Bring ingredients to a boil over medium-high heat, then turn heat to low and simmer. Stir pot frequently to avoid ingredients sticking to the bottom. Continue to simmer at least 2 hours or until onions and tomatoes are soft and a rich stew has formed.
These days, Brunswick stew most commonly made with chicken or a combination of several meats, which might include rabbit, squirrel, beef, or pork. Onions, corn, and tomatoes are usually included, and many recipes include lima beans, peas, and/or okra.