In a large kettle or Dutch oven combine chicken, beef shanks, undrained tomatoes,
5 cups water and 1 1/2 teaspoons salt. Bring to boiling. Reduce heat; simmer, covered,
1 1/4 to 1 3/4 hours or until meats are tender.
Remove meats; let stand until cool enough to handle. Remove meat from bones;
discard skin and bones. Dice meat; return to broth mixture. Add onions, lima beans,
corn, okra, celery, green pepper, sugar, thyme, bay leaf, Worcestershire sauce,
hot pepper sauce and 1 teaspoon salt. Cover and simmer about 30 minutes or until
vegetables are tender.
In a screw-top container shake together 1/2 cup cold water and the flour; stir
into stew. Cook and stir until mixture thickens slightly and boils.