In 9-quart or larger pot, combine chicken, pork, lamb, water, salt and pepper. Bring to boil and then simmer at least 2 hours or until meats are tender. Remove meats, and save stock.
Shred meats, discarding chicken skin and all bones. Return shredded meats to stock. Add next six ingredients.
Bring to boil and stir. Simmer 1½ hours, stirring occasionally. Add okra and corn, simmering another 30 minutes. Add more spices to taste. Makes about 30 side dish or 20 main course servings.
Watch this video for more about how St. Pius X cooks burgoo from its wagon.