• 2-3 lb. Boston Butt
  • 1 whole chicken
  • 1 1⁄4 cups Worcestershire sauce (our favorite is W Sauce)
  • 2 large cans diced tomatoes
  • 1 large can crushed tomatoes
  • 1 small can tomato paste
  • 2 cans sweet yellow corn
  • 32 oz. diced potatoes (can use frozen)
  • 2 cans sweet green peas (or lima beans)
  • 2 onions chopped
  • 2 bay leaves
  • 3 tablespoons RDR Cluck Rub
  • 1 tablespoon black pepper
  • 3 tablespoons sea salt
  • 3 tablespoons RDR Red Dirt
  • 1⁄2 c up RDR Old Pit BBQ Sauce
  • 2 tablespoons garlic powder

Recipe: RDR Brunswick Stew


1. Place chicken in a large stock pot and cover with water. If you Boston Butt is not already cooked, place it in second stock pot covered with water. Season each pot with 1 1⁄2 tablespoons of RDR Cluck Rub and 1⁄2 cup of Worcestershire sauce. Boil both pots until meat is tender and easily shreds, about 45 minutes. Save the stock from both pots. *The pork may take longer to boil depending on the size. If your pork is pre-smoked, you can skip the step to boil.

2. Remove the chicken and pork from each pot and shred. Place the pork and the chicken in a pot and add the reserved stock to cover the meat. Add salt, pepper, onions. Bay leaves, garlic and 1⁄4 cup of Worcestershire sauce. Simmer for 30 minutes.

3. Add canned tomatoes, peas, corn, tomato paste, 1⁄2 cup Old Pit BBQ Sauce, and 3 tablespoons of Red Dirt to the pot. Simmer for 1 hour.

4. After 1 hour add your diced potatoes. Turn to low and simmer for an additional hour.

5. Remove from heat and enjoy with your favorite corn bread!

*For extra spice, add a few dashes of RDR Mocagator Swamp Sauce.