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

Ingredients

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

Preparation

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 saute 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).