Brunswick Stew (Ragout Brunswick)

Brunswick Stew (Ragout Brunswick)

Referring to a large hand that means a stewing hen not a fryer.

-Sweet Mama Janisse



Creative Commons Creative Commons Attribution-Share Alike 2.0 Generic License   by  joelogon 



For 8 people ()


  • 1 tablespoon(s) low fat oleo
  • 1 large hen
  • 2 cup(s) canned tomatoes
  • 2 cup(s) chopped onion
  • 2 clove(s) garlic, chopped
  • 1 pint(s) broth
  • 2 cup(s) creamed corn
  • 1 cup(s) chopped green onions
  • 1 cup(s) chopped parsley
  • 1 cup(s) chopped bell pepper
  • 0.5 cup(s) canned mushrooms
  • 4 hard-cooked eggs, cut in half
  • salt and pepper to taste

Brunswick Stew (Ragout Brunswick) Directions

  1. Boil hen in enough seasoned water to make 1 pint broth.  Save broth and cut chicken into small pieces.  
  2. Cook tomatoes in 1 tablespoon oleo until thickened.  M
  3. ake a roux with flour, 3 tablespoons oleo, onions, garlic, and celery.  
  4. Add broth, tomatoes, chicken, corn, green onions, parsley, bell pepper, mushrooms, and salt and pepper to taste.  
  5. Cook for 1 hour, adding more broth if needed.  Add eggs when cooked.
Tags:  chicken, stew, soup

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