Cajun Brunswick Stew

3 ounces salt jowl, finely diced
12 ounces salt pork, finely diced
1 pound to 1-1/2 pounds smoked sausage, cut in 1/2 inch to 3/4 inch slices
2 heaping cups onions, coarsely chopped
3 or 4 cloves garlic, minced
1-1/2 cups carrots, sliced to 1/2 inch lengths
1-1/2 cups celery, sliced to 1/2 inch lengths
2 heaping cups peeled sweet potatoes, coarsely diced
1 can 1-3/4 cups chicken broth
1 can (2 cups) tomatoes with juice, coarsely chopped or 2 cups fresh tomatoes, chopped
1/3 cup pearl barley
1 beef bouillon and 1 onion bouillon cube, dissolved in 1 cup hot water
1 cup hot water with 1 teaspoon Tabasco brand hot pepper sauce
1 teaspoon Tabasco brand jalapeno sauce
3 tablespoons Worcestershire sauce
1-1/2 tablespoons vinegar
3 tablespoons maple syrup or brown sugar or molasses
3 tablespoons barbecue sauce or catsup mixed into it
1 cup zucchini, sliced
One 16-ounce package frozen Lima beans
3/4 cup red and/or green sweet peppers, coarsely chopped
1-1/2 cups okra, sliced to 1/2 lengths, or 10 ounces frozen slices
1 cup hot water
1 can whole kernel corn, or 1-1/2 cups fresh, or 10 ounces frozen corn

In a large heavy bottomed pot, cook the salt meats slowly, until partially rendered of fat. Drain what will pour off easily. Add the sausage, cook and stir 3 or 4 minutes. Add the onion and garlic, cook until the onions turn clear. Turn heat up to medium and add carrots, celery, and sweet potatoes. Stir and cook 3 or 4 minutes. Add broth, tomatoes, barley and bouillon cubes dissolved in 1 cup hot water. Mix Tabasco sauce, Worcestershire sauce, vinegar, maple syrup and barbecue sauce in another cup of hot water. Add to pot. Cook medium low (slow boil) or, 30 minutes. Then add squash, lima beans, bell peppers, okra, and corn with another cup of hot water. Cook 30 minutes or until barley and vegetables are cooked. Taste. Add salt and/or pepper to taste and more water if you like the stew more soupy.

Serves 8-10.

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Cajun Country -- New Iberia, Louisiana