Friday, September 9, 2016


September in Florida is still very warm, but it starts to cool down in the North.  September is Labor Day and the kids return to school.  What else is the month of September known for?  Here’s my favorite, it is ‘Be Kind to Editors and Writers Month’.  That is right up my alley.

It is also known for  ‘Update your Resume Month’, and ‘Mold Awareness Month’ as well as ‘Pleasure Your Mate Month’  Hummmm.


It is also ’National Chicken Month’ and ‘Eat Chicken Month’.  So let make something that uses chicken.  My new cookbook, Soups and Stews...Comfort by the Spoonful, I have many chicken recipes for both soups and stews.  It will be available from me in late October.  Just email me.  It will be $20.


When I was twelve, my family went to Williamsburg and one of the restaurants made this stew. It was wonderful, so I asked if I could have the recipe.  Even at twelve, I was in to cooking and finding new recipes. 


I hope you enjoy this one.  I have listed some additional spices I have used in this recipe.


Brunswick Stew


4-5 chicken breasts (I use boneless) or chicken parts

8 cups of chicken broth

Salt and pepper to taste

1 (10 oz )package frozen or canned  baby lima beans

2 large onions, diced

3 cloves of garlic, minced

1  large can tomatoes

1 ½ cups diced potatoes

2 cups sliced okra

4 cups whole kernel corn, drained

Salt and pepper to taste

1 Tablespoon sugar


Place chicken parts in a Dutch oven, add broth and salt ,

     cover and simmer for about 2 ½ hours. (or I have used a

     crock pot and cooked it for 6 hours, stirring occasionally.)

Remove chicken and remove meat from bones.  Set aside.

Skim fat from broth.

Add remaining ingredients except chicken, cover and

     simmer for 1 hour.

Add chicken, salt, pepper and heat for 2-5 minutes.

Serve with crusty bread or rolls.

Serves 7-8  


Okra really adds a lot to this stew.  If you’ve never tried it, now is the time.


I like these Variations:

I added ¼ teaspoon cumin
¼ teaspoon basil, dried