1 stewing chicken (about 5 lbs.)

2 cups each of diced celery, sliced okra, whole kernel corn, Lima beans, chopped green cabbage

2 lbs. each of beef, lamb, pork, and veal shanks

Cold water

2 green peppers, diced

3 tbsp. salt

Dash each of cayenne, hot pepper sauce, steak sauce, and Worcestershire

6 each of potatoes, onions, and carrots, peeled and diced

Cover all meat with cold water and bring to boil in a 20-quart stock pot. Cover, reduce heat, and simmer for 3 to 4 hours, or until meat falls from bones. Remove meat from bones; discard bones. Cool meat and dice; return to stock. Add remaining ingredients. Simmer until thick, stirring frequently during first part of cooking and almost constantly toward the end.