13 Southern Style Stew Recipes With Down-Home Charm

There’s something truly comforting about Southern stews that always brings back memories of my grandmother’s kitchen. The air was always filled with the rich aromas of simmering spices and tender meats. These 13 Southern Style Stew Recipes capture that essence perfectly, offering warmth and comfort in every bite. From the classic Brunswick Stew to the spicy Creole Gumbo, each dish has its own story to tell. Which stew will become your next favorite?

Classic Brunswick Stew

Classic Brunswick Stew is a beloved Southern dish known for its rich, hearty flavors and comforting qualities. Traditionally, this stew is made with a combination of meats and a variety of vegetables, all simmered to perfection in a savory broth. The origins of Brunswick Stew are often debated, with both Virginia and Georgia claiming to be its birthplace. Regardless of its origins, this stew has become a staple in Southern cuisine, often served at gatherings and family dinners.

The complexity of flavors in Brunswick Stew comes from the slow cooking process, which allows the ingredients to meld together beautifully. The dish typically features chicken and pork, but variations may include beef or even rabbit. Vegetables such as lima beans, corn, and tomatoes add a delightful sweetness and texture, while a touch of barbecue sauce or hot sauce can be added for a hint of spice. This Classic Brunswick Stew recipe serves 4-6 people, perfect for a family meal or leftovers the next day.

Ingredients for 4-6 servings:

• 1 pound boneless, skinless chicken breasts
• 1 pound pork shoulder, trimmed and cut into chunks
• 4 cups chicken broth
• 2 cups diced tomatoes (canned or fresh)
• 1 cup frozen lima beans
• 1 cup frozen corn
• 1 large onion, diced
• 2 medium potatoes, peeled and diced
• 1/2 cup barbecue sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 2 cloves garlic, minced

Cooking Instructions:

1. Prepare the meats: In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the chicken breasts and pork shoulder pieces, searing them until browned on all sides. This should take about 5-7 minutes. Remove the meats from the pot and set them aside.
2. Sauté the vegetables: In the same pot, add the diced onion and garlic. Sauté for about 3 minutes until the onions are translucent and the garlic is fragrant.
3. Combine ingredients: Return the browned meats to the pot. Add the chicken broth, diced tomatoes, potatoes, barbecue sauce, Worcestershire sauce, salt, black pepper, and red pepper flakes. Stir to combine all the ingredients.
4. Simmer the stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the meats are tender and the flavors have melded together.
5. Add the vegetables: After the stew has simmered, add the frozen lima beans and corn. Continue to cook for an additional 15-20 minutes until the vegetables are heated through.
6. Shred the meats: Remove the chicken breasts and pork pieces from the pot. Shred them using two forks and return the shredded meats to the stew. Stir well to combine, ensuring the meat is evenly distributed throughout the stew.
7. Final seasoning: Taste the stew and adjust the seasoning if necessary, adding more salt, pepper, or barbecue sauce according to your preference.

Extra Tips:

When making Classic Brunswick Stew, it’s crucial to allow enough time for the ingredients to cook slowly, which helps develop the rich flavors characteristic of this dish. If you prefer a thicker stew, you can mash some of the potatoes directly in the pot to thicken the broth.

For added depth, try using smoked meats or adding a splash of apple cider vinegar for a slight tanginess. This stew is also excellent when prepared a day in advance, as the flavors continue to deepen with time. Serve with crusty bread or cornbread for a complete Southern meal.

Creole-Inspired Gumbo

Gumbo is a quintessential dish of Southern cuisine, especially revered for its rich flavors and cultural heritage rooted in Creole cooking. This hearty stew, packed with a variety of ingredients, offers a delightful combination of seafood, meats, and vegetables, all simmered in a flavorful roux-based broth. It’s a dish that brings people together, perfect for family gatherings where its deep, comforting flavors can be fully appreciated.

With its origins in Louisiana, gumbo is a celebration of the diverse influences that have shaped Southern cooking, including French, Spanish, African, and Native American traditions.

Our Creole-Inspired Gumbo recipe is designed to serve 4-6 people, making it ideal for a cozy dinner or a special occasion. This recipe incorporates a variety of proteins, such as shrimp and sausage, alongside classic vegetables like bell peppers, onions, and celery, collectively known as the “Holy Trinity” in Creole cuisine.

The key to a successful gumbo lies in the preparation of the roux, which serves as the flavorful base of the stew. With this recipe, you’ll be able to prepare a gumbo that’s both authentic and satisfying, capturing the essence of Creole cooking.

Ingredients (Serves 4-6):

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 4 cups chicken stock
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 pound andouille sausage, sliced
• 1 pound shrimp, peeled and deveined
• 1 tablespoon Creole seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 cups cooked white rice
• 1/4 cup chopped fresh parsley
• 1/2 cup chopped green onions

Instructions:

1. Make the Roux: In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually add flour, whisking continuously until the mixture becomes a deep brown color, resembling chocolate (this takes about 20-30 minutes). Be patient and attentive, as a good roux is essential to gumbo’s flavor.
2. Add the Vegetables: Once the roux reaches the desired color, add the chopped onion, bell pepper, and celery. Stir frequently until the vegetables are softened, about 5-7 minutes. Add the garlic and sauté for an additional minute.
3. Combine with Stock and Tomatoes: Slowly pour in the chicken stock while stirring to avoid lumps. Add the diced tomatoes (with juice) and stir well to combine.
4. Simmer with Meats and Spices: Add the sliced andouille sausage, Creole seasoning, bay leaves, thyme, and cayenne pepper. Stir to mix, then reduce the heat to low and let the gumbo simmer uncovered for about 45 minutes, stirring occasionally.
5. Add the Shrimp: Add the shrimp to the pot and cook until they’re pink and opaque, about 5-7 minutes. Season the gumbo with salt and pepper to taste.
6. Serve: Remove the bay leaves and discard. Serve the gumbo over a scoop of cooked white rice in bowls. Garnish with chopped parsley and green onions for added flavor and color.

Extra Tips:

When cooking gumbo, patience is key, especially when preparing the roux. Be sure to stir constantly and adjust the heat as needed to prevent it from burning. The roux is the foundation of the dish’s flavor, so take your time with it.

Additionally, feel free to customize your gumbo by adding other proteins or vegetables according to your preference. If you like your gumbo spicier, increase the amount of cayenne pepper or include a splash of hot sauce.

Finally, gumbo often tastes even better the next day, so consider making it ahead of time to allow the flavors to meld even further.

Southern Chicken and Dumplings

Southern Chicken and Dumplings is a classic comfort food dish that’s been enjoyed in the South for generations. This hearty stew combines tender chicken with soft, fluffy dumplings in a flavorful broth, making it a perfect meal for chilly days or when you crave something warm and satisfying. The dish is typically prepared by simmering chicken to create a rich broth, then adding dumplings that puff up as they cook, absorbing the savory flavors of the stew.

The beauty of Southern Chicken and Dumplings lies in its simplicity and the way it brings people together around the table. It’s a versatile recipe that can be adjusted to suit your taste, whether you prefer a thicker stew or a lighter broth. This recipe will guide you through preparing a delicious pot of Southern Chicken and Dumplings that serves 4-6 people, perfect for family gatherings or intimate dinners.

Ingredients:

• 1 whole chicken (3-4 pounds), cut into pieces
• 8 cups water
• 2 cups chicken broth
• 2 bay leaves
• 3 ribs celery, chopped
• 2 medium carrots, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup cold butter, cubed
• 3/4 cup buttermilk
• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. Prepare the Chicken: In a large pot, combine the chicken pieces, water, chicken broth, bay leaves, celery, carrots, onion, and garlic. Season with salt and pepper. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 1 hour, or until the chicken is tender and the broth is flavorful.
2. Remove and Shred Chicken: Carefully remove the chicken from the pot and set it aside to cool slightly. Strain the broth to remove the vegetables and bay leaves, then return the broth to the pot. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces.
3. Make the Dumplings: In a mixing bowl, whisk together the flour, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to mix until the butter is incorporated and the mixture resembles coarse crumbs. Stir in the buttermilk until a soft dough forms.
4. Cook the Dumplings: Bring the broth back to a gentle boil. Drop spoonfuls of the dumpling dough into the simmering broth. Cover the pot and cook for about 15-20 minutes, or until the dumplings are cooked through and fluffy.
5. Combine and Serve: Return the shredded chicken to the pot, stirring gently to combine with the dumplings. If desired, stir in chopped parsley for added flavor and color. Taste and adjust seasoning as needed. Serve hot.

Extra Tips:

When cooking Southern Chicken and Dumplings, it’s important to maintain a gentle simmer once the dumplings are added to the pot. A vigorous boil can cause the dumplings to break apart. Additionally, avoid lifting the lid too frequently while the dumplings cook; the steam trapped inside helps them puff up and cook properly.

If you prefer a thicker broth, you can whisk in a slurry of flour and water before adding the dumplings. Remember to taste and adjust the seasoning after adding the chicken back to the pot, as it can absorb some of the saltiness from the broth.

Lowcountry Frogmore Stew

Lowcountry Frogmore Stew is a classic Southern dish that perfectly encapsulates the rich flavors and comforting warmth of coastal cuisine. Named after a small community on St. Helena Island in South Carolina, this stew is a delightful mix of seafood, sausage, and vegetables, making it a hearty meal that’s perfect for gatherings and family dinners.

Traditionally, this dish is prepared in large quantities and served on newspaper-covered tables, allowing everyone to dig in and enjoy the communal feast. This dish is as much about the process as it’s about the final product. The beauty of Frogmore Stew lies in its simplicity and the way it brings people together.

It’s an easy one-pot meal that combines shrimp, sausage, corn, and potatoes, all cooked together with a blend of seasonings that infuse every bite with a taste of the South. Whether you’re a seasoned chef or a kitchen novice, this recipe is straightforward and forgiving, allowing you to adjust ingredients to suit your taste and the size of your gathering.

Ingredients (Serves 4-6)

• 1 pound of large shrimp, deveined and unpeeled
• 1 pound of smoked sausage, sliced into 1-inch pieces
• 4 ears of corn, husked and cut into thirds
• 1 pound of small red potatoes
• 1 large onion, quartered
• 3 tablespoons of Old Bay seasoning
• 1 lemon, halved
• 4 cloves of garlic, smashed
• 6 cups of water
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Potatoes and Onion: Begin by adding the 6 cups of water to a large stockpot. Place it over medium-high heat. Add the quartered onion, smashed garlic cloves, and Old Bay seasoning. Bring this mixture to a boil.
2. Cook the Potatoes: Once the water is boiling, add the red potatoes. Reduce the heat to a gentle boil and cook for about 10-12 minutes, or until the potatoes begin to soften.
3. Add the Corn and Sausage: Add the corn pieces and sliced sausage to the pot. Continue cooking for another 5-7 minutes. This step allows the corn and sausage to absorb the flavors of the seasoned broth.
4. Incorporate the Shrimp: Add the shrimp and lemon halves to the pot. Cook for an additional 3-5 minutes or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.
5. Season and Serve: Taste the stew and season with salt and pepper as needed. Remove from heat and let it sit for a few minutes to allow the flavors to meld. Serve the Frogmore Stew hot, preferably spread over a newspaper-covered table for an authentic Southern experience.

Extra Tips

For the best results, use the freshest shrimp you can find, preferably local if available. The freshness of the shrimp will greatly enhance the flavor of the stew.

If you’re serving this dish at a gathering, consider preparing extra, as it’s guaranteed to be a crowd-pleaser. Additionally, feel free to adjust the level of Old Bay seasoning to suit your taste preferences; some people enjoy a spicier stew, while others prefer it milder.

Finally, for a richer broth, you can substitute part of the water with seafood stock. Enjoy your Lowcountry Frogmore Stew with crusty bread to soak up the delicious broth!

Smoky Andouille Sausage Stew

Smoky Andouille Sausage Stew is a hearty and flavorful dish that brings the rich culinary traditions of the South into your kitchen. This stew is characterized by its robust flavors, thanks to the smoky and spicy profile of Andouille sausage, which is a staple in Southern cooking. Combined with a medley of vegetables and aromatic spices, this stew is perfect for any occasion, whether you’re serving it for a casual family dinner or a festive gathering.

The key to this dish lies in its balance of flavors and textures. The Andouille sausage provides a punchy, smoky taste, which is complemented beautifully by the sweetness of bell peppers and the earthiness of okra. The stew is simmered slowly, allowing the flavors to meld together into a comforting, savory masterpiece. This dish is typically served with rice or cornbread, making it a complete meal that’s sure to satisfy everyone at the table.

Ingredients (Serves 4-6):

• 1 pound Andouille sausage, sliced
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cups okra, sliced
• 1 can (14.5 ounces) diced tomatoes
• 4 cups chicken broth
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 bay leaves
• Cooked white rice or cornbread, for serving

Cooking Instructions:

1. Prepare the Ingredients: Begin by slicing the Andouille sausage into bite-sized pieces. Chop the onion, mince the garlic, and chop both the red and green bell peppers. Slice the okra into small rounds.
2. Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set it aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion becomes translucent. Add the bell peppers and okra, and continue to cook for another 5 minutes, stirring occasionally.
4. Combine Ingredients: Return the sausage to the pot. Add the diced tomatoes (with their juice), chicken broth, smoked paprika, thyme, bay leaves, salt, and pepper. Stir everything to combine well.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
6. Adjust Seasoning: Taste the stew and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaves before serving.
7. Serve: Ladle the stew into bowls and serve hot over cooked white rice or alongside a piece of cornbread.

Extra Tips:

When making Smoky Andouille Sausage Stew, it’s important to use high-quality Andouille sausage, as it’s the star of the dish and provides much of the flavor.

If you prefer a thicker stew, you can add a tablespoon of flour to the vegetables before adding the liquids, which will help thicken the broth as it simmers.

For an extra smoky flavor, consider adding a dash of liquid smoke or using a smoked chicken broth.

This stew also freezes well, so you can make a big batch and save some for a quick meal later on.

Spicy Cajun Shrimp Stew

Spicy Cajun Shrimp Stew is a robust and flavorful dish that captures the essence of Southern cuisine. Perfect for those who enjoy a bit of heat in their meals, this stew combines succulent shrimp with a rich blend of traditional Cajun spices. The spicy broth is enhanced with vegetables and aromatics, creating a dish that’s both comforting and invigorating.

Ideal for a family dinner or a gathering with friends, this stew brings the warmth of Southern hospitality to your table. The heart of this dish lies in its well-seasoned broth, which serves as the perfect backdrop for the shrimp. The spicy Cajun Shrimp Stew is a harmonious blend of savory, spicy, and umami flavors, with the shrimp absorbing the spices beautifully.

It’s not only delicious but also a great way to introduce your palate to the diverse flavors of the South. Enjoy this stew with a side of crusty bread or rice to soak up every last drop of the flavorful broth.

Ingredients (serving size: 4-6 people):

• 2 pounds of large shrimp, peeled and deveined
• 1/4 cup vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes
• 2 cups chicken broth
• 2 tablespoons Cajun seasoning
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup green onions, sliced
• Cooked rice or crusty bread, for serving

Cooking Instructions:

1. Prepare the Shrimp: Begin by peeling and deveining the shrimp. Rinse them under cold water and pat dry with paper towels. Set aside.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, green and red bell peppers, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.
3. Add Garlic and Tomatoes: Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Add the can of diced tomatoes, including the juice, and stir to combine with the vegetables.
4. Season the Stew: Pour in the chicken broth and add the Cajun seasoning, cayenne pepper, dried thyme, and bay leaves. Stir well and bring the mixture to a gentle boil.
5. Simmer: Reduce the heat to low, cover the pot, and let the stew simmer for about 20 minutes. This allows the flavors to meld together beautifully.
6. Cook the Shrimp: Add the prepared shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and opaque.
7. Finish and Serve: Remove the bay leaves and season the stew with salt and pepper to taste. Stir in the chopped parsley and green onions before serving. Serve the stew hot over cooked rice or with crusty bread on the side.

Extra Tips:

For an even richer flavor, consider making your own Cajun seasoning blend using smoked paprika, garlic powder, onion powder, and oregano. Adjust the cayenne pepper according to your heat preference.

If you prefer a thicker stew, you can lightly mash some of the vegetables before adding the shrimp. Always taste and adjust the seasoning before serving, as different Cajun spice blends can vary in saltiness and heat. Enjoy your Spicy Cajun Shrimp Stew fresh, and don’t hesitate to garnish with extra fresh herbs for an added burst of flavor.

Hearty Beef and Vegetable Stew

Southern-style stew holds a cherished place in the hearts of many, offering warmth and comfort with every spoonful. Among the classics, the Hearty Beef and Vegetable Stew stands out as a beloved dish that combines tender chunks of beef with a medley of fresh vegetables, simmered to perfection in a rich broth.

This stew is perfect for family gatherings or a cozy dinner on a chilly evening. Its robust flavors and hearty ingredients make it a satisfying meal that embodies the essence of Southern cooking.

The key to a successful beef and vegetable stew is the slow cooking process, which allows the flavors to meld together, creating a dish that’s both flavorful and aromatic. The beef becomes melt-in-your-mouth tender, while the vegetables absorb the savory broth, resulting in a stew that’s rich in taste and texture.

This recipe serves 4-6 people, making it an ideal choice for a family meal or for entertaining guests. Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding, promising a bowl of comfort with each serving.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 4 large carrots, sliced
• 3 potatoes, peeled and diced
• 2 stalks celery, sliced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Beef: Season the beef cubes generously with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches, browning all sides. Remove the beef from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
3. Deglaze the Pot: Pour in the red wine, using a wooden spoon to scrape up any brown bits from the bottom of the pot. Let it simmer for 2-3 minutes to allow the alcohol to evaporate.
4. Create the Broth: Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Return the beef to the pot and add the beef broth. Bring the mixture to a boil.
5. Simmer the Stew: Reduce the heat to low and cover the pot. Let the stew simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender.
6. Add the Vegetables: Add the carrots, potatoes, and celery to the pot. Continue to simmer for an additional 30-40 minutes, or until the vegetables are tender.
7. Final Seasoning: Taste the stew and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving.
8. Serve and Garnish: Ladle the stew into bowls and garnish with chopped fresh parsley for a burst of color and flavor.

Extra Tips:

For an even deeper flavor, consider marinating the beef in the red wine for a few hours before cooking. This will infuse the meat with additional richness.

If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and stir it into the stew about 10 minutes before it’s done. This will give the broth a heartier consistency.

Additionally, feel free to customize the vegetables based on what’s in season or your personal preferences. Enjoy your hearty bowl of Southern comfort!

Black-Eyed Pea and Ham Hock Stew

Southern cuisine is renowned for its hearty and flavorful dishes, and the Black-Eyed Pea and Ham Hock Stew is no exception. This traditional stew boasts a rich, smoky flavor derived from simmering ham hocks, which infuse the broth with their natural goodness. Black-eyed peas, a staple in Southern cooking, add a tender texture and earthiness to the stew, complementing the savory profile of the ham hocks. Combined with aromatic spices and fresh vegetables, this stew is perfect for a comforting family meal or a gathering with friends.

The Black-Eyed Pea and Ham Hock Stew isn’t only delicious but also highly nutritious. Black-eyed peas are packed with protein and fiber, making them an excellent choice for a filling dish. The slow-cooked ham hocks provide a depth of flavor that can elevate any meal, while the addition of vegetables guarantees that each bowl is balanced and nourishing. Whether you’re familiar with Southern cuisine or new to it, this stew is a delightful introduction to the rich culinary traditions of the region.

Ingredients (serving size: 4-6 people):

• 2 cups dried black-eyed peas
• 2 smoked ham hocks
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 red bell pepper, chopped
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 cups chicken broth
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley (for garnish)

Cooking Instructions:

1. Prepare the Peas: Rinse the dried black-eyed peas under cold water. Place them in a large bowl, cover with water, and soak them overnight. Drain and set aside.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, celery, carrots, and red bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.
3. Add the Ham Hocks: Add the smoked ham hocks to the pot. Stir in the smoked paprika, dried thyme, and bay leaf, guaranteeing the spices coat the vegetables and ham hocks evenly.
4. Incorporate the Peas and Tomatoes: Pour in the drained black-eyed peas and the can of diced tomatoes with their juices. Stir to combine all the ingredients.
5. Simmer the Stew: Pour in the chicken broth, guaranteeing the ham hocks and peas are fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours or until the peas are tender and the ham is falling off the bone.
6. Season and Serve: Once cooked, remove the ham hocks from the pot. Shred the meat, discarding the skin and bones, and return the meat to the stew. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Extra Tips:

When preparing Black-Eyed Pea and Ham Hock Stew, using smoked ham hocks is key to obtaining that authentic Southern flavor. If you prefer a thicker stew, you can mash some of the black-eyed peas against the side of the pot with a spoon. This will naturally thicken the broth without needing additional thickeners.

For those who like a bit of heat, consider adding a pinch of cayenne pepper or a dash of hot sauce to the stew. Finally, serving the stew with a side of cornbread can enhance the overall dining experience and pay homage to traditional Southern mealtime pairings.

Southern-Style Catfish Stew

Embrace the comforting flavors of the South with a hearty Southern-Style Catfish Stew. This dish is a delightful combination of tender catfish, aromatic vegetables, and a robust tomato-based broth that will warm your soul. Traditionally, Southern families have relied on this stew as a staple meal, bringing together fresh ingredients that are abundant in the region. The rich flavors are developed by simmering and melding the ingredients together, allowing the catfish to absorb the savory seasonings and become perfectly tender.

Southern-Style Catfish Stew isn’t only delicious but also simple to prepare, making it an ideal dish for both casual family dinners and special gatherings. With a balance of spices, vegetables, and proteins, this stew offers a wholesome and nourishing meal that satisfies both the palate and the soul. Whether you’re a seasoned cook or a beginner, this recipe provides straightforward steps to achieve a delectable Southern classic that serves 4-6 people.

Ingredients for 4-6 servings:

• 2 pounds catfish fillets, cut into chunks
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 can (28 ounces) diced tomatoes
• 2 cups fish or chicken broth
• 2 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped

Cooking Instructions:

1. Prepare the Catfish: Begin by cutting the catfish fillets into bite-sized chunks. Set them aside while you prepare the rest of the ingredients.
2. Sauté the Vegetables: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and green bell pepper, and sauté until the vegetables are soft, about 5 minutes. Add the minced garlic, smoked paprika, and cayenne pepper, and cook for an additional 2 minutes, stirring frequently to release the flavors.
3. Create the Base: Pour in the diced tomatoes (with their juices) and fish or chicken broth. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
4. Incorporate the Potatoes: Add the diced potatoes to the pot, cover, and let them cook for about 15 minutes, or until they start to become tender.
5. Add the Catfish and Corn: Gently stir in the catfish chunks and corn kernels. Simmer the stew for 10-15 minutes, or until the catfish is cooked through and flakes easily with a fork.
6. Season and Serve: Season the stew with salt, pepper, and Worcestershire sauce. Stir in the fresh parsley and thyme just before serving.

Extra Tips:

For the best results, use fresh, high-quality catfish from a reliable source. If fresh catfish is unavailable, frozen fillets can be substituted, but make sure to thaw them completely before cooking.

Adjust the level of cayenne pepper to suit your taste preference for spiciness. If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot to release their starches.

Serve the stew with crusty bread or over a bed of rice for a complete meal. Enjoy your Southern culinary experience with a cold glass of sweet tea!

Sweet Potato and Collard Green Stew

Sweet Potato and Collard Green Stew is a deliciously hearty dish that combines the earthy flavors of sweet potatoes with the robust taste of collard greens. This Southern-inspired stew isn’t only comforting and nutritious but also packed with vibrant colors and rich textures.

Perfect for chilly days or when you crave something warm and satisfying, this stew is a great way to enjoy seasonal produce while embracing Southern cooking traditions. Whether served as a main course or a side dish, this stew is sure to become a family favorite.

This recipe highlights the natural sweetness of sweet potatoes, complemented by the slightly bitter, yet savory collard greens. The stew is simmered to perfection with aromatic spices, providing depth and warmth to each bite.

It’s a versatile dish that can be easily adapted to suit various dietary preferences, making it a great option for vegetarians and those seeking a healthy meal. This stew is ideal for serving 4-6 people, making it a great choice for family dinners or gatherings with friends.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 bunch of collard greens, washed, stems removed, and chopped
• 1 large onion, diced
• 3 cloves of garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon apple cider vinegar
• Optional: 1 can (15 oz) black beans, drained and rinsed

Cooking Instructions:

1. Prepare the Vegetables: Begin by peeling and dicing the sweet potatoes into bite-sized cubes. Wash the collard greens, remove the tough stems, and chop the leaves into strips. Dice the onion and mince the garlic cloves.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for about 5 minutes until the onion becomes translucent and fragrant.
3. Add Spices: Stir in the smoked paprika, cumin, and cayenne pepper. Cook for an additional 1-2 minutes to allow the spices to release their flavors, stirring continuously to prevent burning.
4. Incorporate the Main Ingredients: Add the diced sweet potatoes, collard greens, diced tomatoes (with their juice), and vegetable broth to the pot. Stir well to combine all the ingredients.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 25-30 minutes, or until the sweet potatoes are tender and the flavors meld together.
6. Season and Finish: Season the stew with salt and pepper to taste. Stir in the apple cider vinegar and, if using, the drained black beans. Allow the stew to cook for an additional 5 minutes to heat through.
7. Serve: Ladle the stew into bowls and serve hot. It pairs wonderfully with crusty bread or over a bed of rice.

Extra Tips: For the best flavor, allow the stew to rest for a short while after cooking; this gives the ingredients time to meld together, enhancing the overall taste.

If you prefer a thicker consistency, you can mash some of the sweet potatoes with a fork or potato masher before serving. Feel free to adjust the spice levels to your liking by adding more cayenne pepper for extra heat or reducing it for a milder taste.

This stew is also easily adaptable to include additional vegetables or proteins according to your preference. Enjoy!

Okra and Tomato Stew

Okra and Tomato Stew is a classic Southern dish that perfectly encapsulates the flavors of the region. This hearty stew is a delightful blend of fresh okra, ripe tomatoes, and a medley of aromatic spices. It’s a comforting meal that can be enjoyed on its own or served over rice or with a side of cornbread.

The combination of the slightly slimy texture of okra and the sweetness of tomatoes creates a unique and satisfying dish that’s beloved by many. This recipe is ideal for a family dinner, serving 4 to 6 people. The use of fresh vegetables and a slow cooking process guarantees that each bite is packed with flavor.

It’s an excellent way to enjoy the bounty of summer produce, though canned or frozen ingredients can be used when fresh produce isn’t available. The following ingredients and instructions will guide you in creating this delicious Southern favorite.

Ingredients (Serves 4-6):

• 1 pound fresh okra, sliced
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 4 large ripe tomatoes, diced (or 1 can of diced tomatoes)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup chicken or vegetable broth
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 2 tablespoons fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Vegetables:
• Begin by washing the okra thoroughly. Trim the ends and slice them into 1/2-inch pieces. Chop the onion, bell pepper, and tomatoes (if using fresh).
2. Sauté the Aromatics:
• Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
• Add the minced garlic and chopped bell pepper, and continue to cook for another 2 minutes until the vegetables are softened.
3. Add Tomatoes and Seasonings:
• Stir in the diced tomatoes, salt, black pepper, paprika, and cayenne pepper. Cook for about 5 minutes, allowing the tomatoes to break down and release their juices.
4. Incorporate Okra:
• Add the sliced okra to the pot, stirring well to combine with the tomato mixture. Cook for another 5 minutes, letting the okra absorb the flavors.
5. Simmer the Stew:
• Pour in the chicken or vegetable broth, lemon juice, and Worcestershire sauce. Stir everything together and bring the mixture to a gentle simmer.
• Cover the pot and let it cook on low heat for 30 to 40 minutes, stirring occasionally.
6. Final Touches:
• Once the stew has thickened to your liking and the vegetables are tender, adjust the seasoning if necessary. Remove it from the heat and let it sit for a few minutes before serving.
7. Garnish and Serve:
• Ladle the stew into bowls, garnish with fresh parsley, and serve hot. It pairs wonderfully with rice or cornbread.

Extra Tips:

When cooking Okra and Tomato Stew, it’s important to keep an eye on the okra’s texture. Some people prefer it less slimy, which can be achieved by briefly sautéing the okra before adding it to the stew.

If you’re using fresh tomatoes, their acidity can vary, so you may need to adjust the lemon juice to balance the flavors. Additionally, for those who enjoy a spicier dish, feel free to increase the cayenne pepper or add a dash of hot sauce for an extra kick.

Southern Pork and Bean Stew

Southern Pork and Bean Stew is a hearty and flavorful dish, perfect for chilly evenings or when you’re craving something comforting and satisfying. This stew combines tender pork with creamy beans, vegetables, and a blend of spices that create a rich and savory sauce. The slow-cooking process allows the flavors to meld together beautifully, resulting in a dish that’s both rustic and full of Southern charm.

This stew is versatile and can be served as a main course or as part of a larger meal. The ingredients are simple and readily available, making it an ideal dish for family gatherings or casual dinners. With a little prep and patience, you’ll have a delicious meal that will warm your heart and soul.

Ingredients (Serving size: 4-6 people):

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 carrots, sliced
• 2 stalks celery, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 can (15 ounces) diced tomatoes
• 2 cups chicken broth
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Pork: Season the pork shoulder cubes with salt and pepper. In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the pork cubes in batches, searing on all sides until browned. Remove the pork from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the diced onion, garlic, red and green bell peppers, carrots, and celery. Sauté for about 5-7 minutes until the vegetables start to soften.
3. Spice It Up: Stir in the smoked paprika, ground cumin, and cayenne pepper, cooking for an additional minute to release the aromas of the spices.
4. Combine Ingredients: Return the seared pork to the pot. Add the diced tomatoes, chicken broth, and cannellini beans. Stir to combine all the ingredients.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the stew simmer for 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
6. Final Touches: Taste and adjust the seasoning with salt and pepper as needed. Stir in the chopped fresh parsley before serving.

Extra Tips:

For the best results, make sure you brown the pork well, as this adds depth to the flavor of the stew. If you prefer a thicker stew, you can mash some of the beans against the side of the pot to release their starches.

If you want to add a bit more heat, increase the cayenne pepper to your liking. This stew can also be made a day ahead and tastes even better after the flavors have had time to develop. Serve with crusty bread or over rice for a complete meal.

Slow-Cooked Chicken and Sausage Stew

Slow-Cooked Chicken and Sausage Stew is a hearty Southern classic that combines tender chicken, savory sausage, and a medley of vegetables, all slowly simmered to perfection. This dish is perfect for those who crave robust flavors and a comforting meal on a chilly day.

The slow cooking process allows the ingredients to meld beautifully, creating a rich, flavorful broth that warms the soul. Whether you’re hosting a family gathering or simply enjoying a cozy night at home, this stew will certainly satisfy everyone’s appetites.

The beauty of this stew lies in its simplicity and the depth of flavor that develops over time. By using a slow cooker, you can prepare this dish with minimal effort, letting it cook throughout the day while you go about your activities.

The combination of chicken and sausage provides a delightful contrast in texture and taste, while the addition of vegetables like bell peppers, onions, and tomatoes adds a fresh and vibrant touch. You can serve this stew with crusty bread or over rice to soak up all the delicious juices.

Ingredients (Serves 4-6):

• 1 lb (450g) chicken thighs, skinless and boneless
• 1 lb (450g) smoked sausage, sliced
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional)
• Cooked rice or crusty bread for serving

Cooking Instructions:

1. Prepare the Chicken and Sausage: Begin by cutting the chicken thighs into bite-sized pieces. In a large skillet over medium heat, add the olive oil. Once heated, add the chicken pieces and sausage slices. Cook until the chicken is browned on all sides and the sausage is slightly crispy, about 5-7 minutes. Transfer both to a slow cooker.
2. Sauté the Vegetables: In the same skillet, add the chopped onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant.
3. Combine in Slow Cooker: Transfer the sautéed vegetables to the slow cooker with the chicken and sausage. Add the diced tomatoes, chicken broth, smoked paprika, dried thyme, and bay leaf. Stir to combine all the ingredients.
4. Slow Cook: Cover the slow cooker and set it to low heat. Let the stew cook for 6-8 hours, or until the chicken is tender and the flavors have developed. Occasionally stir the stew to verify even cooking.
5. Season and Serve: About 30 minutes before serving, taste the stew and adjust the seasoning with salt and pepper if necessary. Remove the bay leaf before serving. Serve the stew hot, garnished with fresh parsley if desired, alongside cooked rice or crusty bread.

Extra Tips:

For the best flavor, consider browning the chicken and sausage in batches to guarantee they develop a good crust. You can also customize the stew by adding other vegetables like okra or carrots for added depth.

If you prefer a spicier stew, add a pinch of cayenne pepper or a splash of hot sauce. Leftovers can be stored in the refrigerator for up to three days and often taste even better the next day as the flavors continue to meld.