August 31, 2022 August 2, 2022by Donna R Causey
To view this content, you must be a member of Alabama Pioneers Patrons's Patreon at $2 or more
Already a qualifying Patreon member? Refresh to access this content.
Tags: recipeRecipes
Donna R Causey
Donna R. Causey, resident of Alabama, was a teacher in the public school system for twenty years. When she retired, Donna found time to focus on her lifetime passion for historical writing. She developed the websites www.alabamapioneers and www.daysgoneby.meAll her books can be purchased at Amazon.com and Barnes & Noble. She has authored numerous genealogy books. RIBBON OF LOVE: A Novel Of Colonial America (TAPESTRY OF LOVE) is her first novel in the Tapestry of Love about her family where she uses actual characters, facts, dates and places to create a story about life as it might have happened in colonial Virginia. Faith and Courage: Tapestry of Love (Volume 2) is the second book and the third FreeHearts: A Novel of Colonial America (Book 3 in the Tapestry of Love Series)Discordance: The Cottinghams (Volume 1) is the continuation of the story. . For a complete list of books, visit Donna R Causey
You may also like
PATRON+ RECIPE WEDNESDAY: Apple Carrot Salad from 1930s cookbook
June 29, 2022 June 4, 2022
PATRON + The women of Dale County, Alabama had ingenious ways of trying to stay in fashion during Civil War days
October 8, 2020 July 22, 2020
PATRON – BIOGRAPHY: Daniel Boone Booth born May 15, 1839
May 15, 2021 November 10, 2021
21 comments
-
Phyllis Miller October 19, 2016
Alabama
-
Wendy Craft October 19, 2016
Husband was from Alabama, he made this always on July 4th, but anytime was good too! Miss it.
- See AlsoA healthy bran muffin recipe from Cookingnook.comHam and Sweet Potato Soup Recipe | Easy Leftover Ham RecipeGluten Free Pop Tarts - Style Pastries | Gluten Free Recipes | Gluten Free Recipe BoxChristmas Recipes - Holiday Recipes | Taste of Home
Sandra Craft October 20, 2016
I tried making it once, it was OK but nothing like Dad’s.
-
Wendy Craft October 20, 2016
Sandra Craft same here! Ha!
-
-
Wayne Bagwell October 19, 2016
So very similar to “camp stew” which is predominately made close to Montgomery Al.
-
George Ann Devoe October 19, 2016
We always called it Camp Stew. The Volunteer Fire Dept. in Slapout/Holtville make really good Camp Stew.
-
Carol McDonald Henry October 19, 2016
I always called it camp stew and I grew up in Montgomery. Brunswick stew was the stuff in a can to me.
-
-
Renee Terry Wall October 19, 2016
I grew up on Brunswick stew from Big Bob Gibson’s, Decatur, AL. I’ve tried others but none other compares!
-
Marilyn Primero October 19, 2016
Love Big Bob Gibson’s!
-
-
Joe Newton October 19, 2016
Growing up in south Alabama my mother made this several times a year. Her recipe include pork, no small peas, and no store bought sauce. My father told me it was very similar told Hobo Stew (Camp Stew) made during the depression by hobos traveling the country by train.
-
Donna Marie Knox October 19, 2016
With this cool snap coming in this weekend, i was just thinking of this!
-
Melanie Keffer October 19, 2016
I’ve made Brunswick Stew twice. The best I have ever had was made in a big outdoor kettle at a country school in the 1960’s. It was their fall fundraiser.
-
Reba Batten October 19, 2016
🙂
-
Cindy Markushewski October 19, 2016
I like Brunswick stew, but I like Pozole, which is sort of a Southwestern couisin, even better. But I ❤️ hominy
-
Stacy Langford October 19, 2016
Do you just eat hominy? I tried it but, mmm, nah. I figure there is something you put in it or, something!
-
-
Dan Gillis October 19, 2016
I learned to love it from a roadside BBQ sale in Notasulga that my parents stopped at on the way to Auburn games in the 60s and 70s, then later as a student at AU where the War Eagle Cafeteria made a pretty decent one. Alas, a good one is hard to find north of highway 14, so Birmingham is pretty much a Brunswick Stew desert. My Black Belt relatives call it camp stew but I can’t tell a difference other than camp stew may also include whatever game is available (which I’ve also heard about Brunswick stew).
-
Letha S Dockery October 19, 2016
Folks around here always cooked it in a huge cast iron pot over an open fire. It included chicken, beef and pork but NEVER any green or bell peppers!
-
Joseph Terrell October 19, 2016
Jackie
-
Stacy Langford October 19, 2016
My aunt Ginny perfected it. I miss that lady
-
Rod Chappelle October 20, 2016
I am wondering what young folks will think is a “dressed hen”. After all any chicken other than a 4 lb. broiler is hard to come by let alone figuring out how to clothe it:-).
-
Karen Mellema October 20, 2016
Growing in Alabama, we always had this stew several times a year my mother would always put chicken, pork and beef in her stew along with the veggies, and make a sweet BBQ for the sauce and let that simmer all day long..My grandfather who was from New York would come down to visit every summer loved the stew, but hated chicken, He would eat several bowls of my mothers stew, bless his heart we never told him that it had chicken in it.