1/2 green bell pepper
2 celery ribs
4 cloves garlic
2 cups okra
2 cups sweet corn
1 quart chicken stock
1 (46-ounce) can V-8 juice
1 teaspoon Old Bay seasoning
1/4 cup brown sugar
1/4 cup Worcestershire sauce
Tabasco sauce to taste
Salt and pepper to taste
1/2 to 2 pounds meat of your choice (chicken, sausage, shellfish) (see cook’s note)
Cook’s note: If you are using shellfish or your meat is fully cooked, you can add it at the end if you prefer.
Chop onion, green pepper, celery and dice garlic. Place ingredients in large pot with dash of olive oil and saute until tender.
Chop tomatoes and slice okra; cut corn off cob.
Add tomatoes, okra, corn, chicken stock, V8, and seasonings to the pot.
Add meat of your choice (82 Queen uses sliced cooked sausage).
Allow to simmer on low for at least 90 minutes until the ingredients have cooked down. Adjust seasoning to your taste
Steve Stone has served as executive chef of 82 Queen for 15 years.