my neighbor does Brunswick Stew... makes it in a 30 gallon pot, serves it until people can't take anymore, and freezes it for zapping it later. good stuff. I've had it with chicken (non-preferred), dove, grouse, quail, pheasant, and sometimes rabbit. I've also heard it called 'upcountry stew' as opposed to 'low country boil' which is always shrimp and crabs, potatoes and such...
the way I'm accustomed to it, anything and everything goes.. corn (not on cob like low country), beans of all varieties including green, potatoes... even squash and okra. obviously a tomato base... you'll sometimes find ground venison and/or sausage in it too. This is the kind of thing eaten at a hunting camp and usually in colder weather, where as the low country boil is a summer thing after fishing both are the epitome of simple-fast-good-large quantities.
that's one thing i enjoy about living on the coast. we taxi out to the sand bar as a family and spend the day with friends tossing horseshoes and such, while ladies converse and sunbath.. in middle of it all we'll collect clams, drop crab pots, catch a few fish, throw a net for some shrimp... at the end of the day someone's cooking pit fires up and peppers are grabbed off the vine, corn broke off the stalks and dressed, carrots and potatoes pulled out of the ground, sausages from someone's fridge/freezer, some crab boil bags and a big ol' pot... clams steaming... it may not be a southern thing, but it's definitely a coastal thing.
low country boil (sea) and upcountry (Brunswick, aka 'game') stew... this is cultural to leave no doubt.
