Brunswick Stew(Can Be Frozen To Serve At A Later Date.)

• 3 to 4 lb. chicken, cut up (leg quarters work great)
• 2 to 3 lb. ground chuck
• 1 lb. hot sausage (bulk ground sausage)
• 1 lb. mild sausage (bulk ground sausage)
• 2 c. celery, chopped, include tops (leafy section)
• 2 medium onions, chopped
• 2 medium ham hocks (or several smoked ham shank chunks)
• 8 16 oz. cans stewed tomatoes (2 1/2 quarts)
• 3 sprigs fresh parley or 3 Tbsp. dried parsley
• 1 seeded red pepper (hot or bell), minced
• 1 tsp. dried basil
• salt to taste
• 28 oz. bottle hickory BBQ sauce
• 3 cans (regular size) whole kernel corn
• 2 cups mashed potatoes (instant mixed)
• 2 cans (regular size) green lima beans
• 1 stick butter or oleo

1. Brown chicken pieces in large skillet in just enough oil to cover the bottom of the pan, drain. Brown chuck and both sausages, drain.
2. In a VERY large stew pot saute celery and onions in 1 tablespoon of oil until tender, not brown.
3. Add chicken pieces, beef, sausage, ham hocks, tomatoes, parsley and red pepper and basil.
4. Salt to taste.
5. Barely cover with water, bring to a boil then reduce heat to simmer, cover and cook until chicken is tender (about an hour).

chicken, ground chuck, hot sausage, sausage, celery, onions, ham hocks, tomatoes, parley, red pepper, basil, salt, sauce, kernel corn, potatoes, green lima beans, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70088 (may not work)