pound cooked pork or ham, cut into bite sized pieces
large onions, chopped
bell pepper, chopped
tablespoons fresh parsley, chopped
(16-ounce) can chopped or diced tomatoes, undrained
(16-ounce) can whole kernel corn, drained
(10-ounce) package frozen butter or lima beans
(10-ounce) package frozen sliced okra
teaspoon dried thyme
cup sweet barbeque sauce (adjust to your taste)
teaspoons hot sauce (adjust to your taste)
first 3 ingredients in a large pot and bring to boil. Cover and reduce heat and simmer 1 hour or until
chicken is done and falling from bones.
(An alternative method is to cook the chicken in a crockpot overnight,
but do not add water.) Remove chicken
from broth, reserving broth and cool chicken completely. Remove skin and bones from cooled chicken and
coarsely chop meat.
2 quarts reserved chicken broth, chopped chicken and all remaining ingredients
in a large stock pot or Dutch oven.
Cover and simmer at least 2 hours or until mixture is of desired
consistency, stirring often. Discard bay leaf before serving.
be served over rice; but always with cornbread.
Yield: 1 gallon
322 Shipyard Boulevard
Wilmington, NC 28412
Main Phone Number: (910) 791-8070
Newsroom: (910) 791-6681