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

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

Remove ham hocks and chicken, let them cool. Skim off excess grease. Shred ham and cut chicken into bite size pieces and add back to stew along with 1/2 bottle of BBQ sauce. Cook another hour on VERY low heat. Add corn, potatoes, and lima beans; cook another 15 minutes. Add rest of BBQ sauce and butter, stirring well. Let stand for 30 minutes before serving.

Serves 25 to 30.