Yield: 6 servings

 

 

Ingredients:

 

6 tablespoons unsalted butter

 

1 1/2 cups coarsely chopped sweet onion

 

1/2 teaspoon kosher salt, more to taste

 

½ Tablespoon minced or pressed garlic

 

3 cups peeled and diced potatoes

 

1½ cups fresh baby lima beans

 

1¾ cups fresh corn kernels

 

2 cups fresh okra slices

 

5 cups chicken stock

 

2 cups diced tomatoes

 

5 Tablespoons tomato paste

 

1/2 cup Southern barbeque sauce (below)

 

1 tablespoon Worcestershire sauce

 

1/8 teaspoon cayenne pepper

 

1/8 teaspoon crushed red pepper flakes

 

2 cups shredded poached chicken thighs or racoon (below)

 

2 cups plain (without sauce) shredded pulled pork, squirrel, rabbit, or opossum

 

 

Preparation:

 

Place a large Dutch oven over medium heat. When hot, add butter.

 

When the butter has melted, add the onion and ¼ teaspoon salt. Saute the onion is until it is soft and translucent.

 

Bring the chicken stock to a boil in a 4-quart saucepan.

 

Add lima beans, reduce heat and simmer for 15 minutes.

 

Add potatoes cubes and okra to chicken stock and lima beans and simmer 8 minutes.

 

Add corn, garlic and simmer until the potatoes and lima beans are fork tender and the corn is tender crisp (approximately 7 minutes). Place in Dutch oven.

 

Add the tomatoes, barbecue sauce, Worcestershire sauce, salt, black pepper, cayenne, and chosen meat to the Dutch oven.

 

Stir to combine.

 

Adjust seasonings to taste.

 

Simmer until hot. This is a soupy stew. If the okra is omitted, it will be even thinner.

 

Plate and serve with remaining hot barbecue sauce on the side.

 

For a thicker stew, chill overnight, heat and serve or serve with a slotted spoon. 

 

 

 

Southern Barbecue Sauce

 

Yield: 2 cups

 

 

Ingredients:

 

2 cup apple cider vinegar

 

2 Tablespoons ketchup

 

2 Tablespoons brown sugar

 

1 teaspoon red pepper flakes

 

½ teaspoon freshly ground black pepper

 

½ teaspoon salt

 

1 teaspoon crushed garlic

 

 

Preparation:

 

Add all ingredients to a small saucepan.

 

Bring to a boil then reduce to simmer cooking for 10 minutes, stirring to dissolve the salt and sugar.

 

Remove the pan from the heat and allow it to cool.

 

Put in the icebox overnight.

 

Strain the barbecue sauce and store in a sterile jar with a sterile lid.

 

 

Shredded Poached Chicken

 

Ingredients:

 

3 boneless skinless chicken thighs (end product to yield 2 cups shredded chicken)

 

2 cups chicken broth

 

 

Preparation:

 

Heat chicken broth in a large saucepan with lid to a simmer.

 

Add the chicken.

 

Cover the saucepan with a lid and and simmer for 7-10 minutes or until the internal temperature of the thighs reach 165° F. The time required will vary with the thickness of the thighs.

 

Remove the chicken from the pan and allow to cool until it can easily be handled.

 

Use two forks, pulling through the meat in opposite directions, to shred the chicken.

 

Reserve chicken and remaining broth, separetely, in the icebox until ready to make the stew.