I had to adapt this recipe to one that did not contain corn, soy, wheat, or gluten of any type. This is one of my favorite recipes from my hometown of Savannah Georgia. This is my kind of comfort food. It all starts with the BBQ sauce.
2 sticks of butter to be added at separate times
3 1/2 cups of Simply Heinz
1/2 cup French’s Yellow Mustard
1/2 cups Apple Cider Vinegar
1 Tbsp chopped garlic
1 tsp fine ground pepper (if you like it spicy, add 2)
1 tsp red pepper flakes
2 Tbsp Hickory liquid smoke
4 Tbsp L&P Worcestershire
2 Tbsp Chipotle Tabasco
1 Tbsp lemon or lime juice
1/2 cup dark brown sugar
For the stew:
3 cups of cubed potatoes
1 medium sweet onion chopped finely
14 1/2 chicken broth
2 lbs boiled/cooked chicken of your choice
8 lbs of beef or pork (I prefer pork due to the amount of fat it contributes to the stew)
1 can organic early peas
2 cans of stewed/chopped tomatoes (chop large whole tomatoes and retain liquid to add to pot)
1 16 oz package frozen baby lima beans
1/4 cup liquid smoke
Normally 1 can (14 oz) creamed corn is added but since I am allergic I omit it.
Start with the sauce, melt one stick of butter in a large sauce pan. Add catsup, mustard,and apple cider vinegar. Simmer together in a pot stiring frequently.
Add the garlic, both peppers, liquid smoke, Worcestershire, Tabasco and lime/lemon juice.
Add dark brown sugar and continue to stir until all is incorporated.
In a separate pot cook the chicken or pork until done. it can be boiled, roasted or you can buy already cooked from the grocery store.
In a pot to make the stew add 1 stick of butter, 3 cups of potatoes, onion, chicken broth, shredded chicken meat and pork cubed or shredded. Bring to a boil until potatoes are cooked all the way through and are tender.
Add peas, stewed tomatoes, lima beans, liquid smoke, 2 cups of the BBQ sauce.
Simmer for 45 minutes to an hour.
Serve with toast or as a side to a BBQ sandwich.