BOOYAH RECIPE
This booyah recipe is a meaty, chunky stew popular in the American Midwest made with loads of meats and vegetables simmered low and slow, usually for community gatherings.
Provided by Mike Hultquist
Categories Main Course Soup
Number Of Ingredients 20
Steps:
- Heat the olive oil in a very large pot (at least 8 quarts) to medium-high heat. Season the beef and chicken with salt and pepper. Sear them in batches in the pot a few minutes per side to brown them. Remove and set aside.
- Reduce the heat to medium. Add the onion, peppers, carrots, and celery. Cook for 5 minutes to soften. Stir in the garlic and cook another minute until the garlic becomes fragrant.
- Add the chicken stock, crushed tomatoes, hot sauce to taste and bay leaves. Return the browned meats to the pot. Season with salt and pepper.
- Reduce the heat, cover and simmer for 2 hours.
- Break apart any larger chunks of meat with forks, if desired.
- Add the potatoes, cabbage, corn, peas, green beans, and Worcestershire sauce. Simmer for 30 minutes, or until the potatoes are softened and cooked through.
- Taste and adjust for salt and pepper and hot sauce. Serve with extra hot sauce!
Nutrition Facts : Calories 322 kcal, Carbohydrate 22 g, Protein 30 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 107 mg, Sodium 368 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
BOOYAH THE SOUP
Booyah (also spelled booya, bouja, boulyaw, or bouyou) is a thick soup/stew found in the Upper Midwestern United States. It was introduced to this country by Wallonian immigrants from Belgium. Booyah often requires up to two days and multiple cooks to prepare. It is cooked in specially designed "booyah kettles," and is usually meant to serve hundreds of people. The name "Booyah" also refers to the event surrounding the meal. (Recipe courtesy of The Milwaukee Brewing Co.)
Provided by Food.com
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Remove all the meat from the cooked chicken. Discard the skin. You can reserve the bones for making stock. Chop the meat into bite size pieces. (1/2 inch cube). Refrigerate the meat until needed.
- Cut the beef chuck roast into 1 inch cubes and put into a resalable plastic bag. Add 1 Tbsp of flour to bag and shake until all the meat cubes are coated. Heat 2 Tbsp oil in 8 qt pot. When hot, add the meat and brown on all sides. Remove browned beef with a slotted spoon and reserve, repeat with remaining beef cubes.
- Cut kielbasa into strips and cube (1/2 inch). Add to hot pot and cook over medium high heat until browned. Remove with slotted spoon and add to beef. Do not drain fat from pot.
- Add onion, celery, red bell pepper, carrots, and the turnip to the pot. Sweat the vegetables over medium high heat until the onions are translucent. Add the Italian spice blend and the hot pepper flakes. Cook for 2 more minutes.
- Add can of diced tomatoes. Stir and continue to cook for 5 minutes. Add chicken broth and bring to a simmer.
- Add reserved chicken, beef, and sausage to pot. Bring to a simmer and cover. Simmer for 10 minute.
- Drain diced potatoes and add to pot along with barley. Cover and simmer all for 10 more minutes.
- Add frozen peas and corn. Add salt and pepper. Simmer 1 more minute. Taste and adjust seasoning.
- Just before serving add beer.
SLOW COOKER BELGIAN CHICKEN BOOYAH
This is a booyah recipe that is adapted from originally a 50 gallon recipe cooked in large 55 gallon cast-iron kettles with a wood fire, most often at church picnics in northeastern Wisconsin.
Provided by Bill Bartelme
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h25m
Yield 20
Number Of Ingredients 19
Steps:
- Mix chicken, potatoes, beef, corn, carrots, green beans, chicken broth, beef broth, diced tomatoes, onion, celery, bell pepper, cabbage, salt, basil, oregano, celery salt, black pepper, and vegetable base in a slow cooker.
- Cook on Low for 6 hours.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 18.6 g, Cholesterol 67.7 mg, Fat 9.6 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 3 g, Sodium 1918.1 mg, Sugar 4.3 g
SUNDAY SUPPER BOOYAH
The term "booyah!" has grown popular as an expression of satisfaction or praise. To locals of Brown, Kewaunee and southern Door counties, "a booyah" is also an event - a church picnic, family reunion or any special occasion where the community gathers to savor its one-pot-feeds-all connection. Associated with the Belgian Americans of northeastern Wisconsin, booyah can be prepared any time of the year. Indeed, it's been said that the area's early booyah feasts hark back to settlers' harvest festivals, in particular to the Belgian Kermiss celebrations of the 19th century. It's a broader-based foodway of the Great Lakes region, one probably related to the boiled meals that the area's first peoples prepared over open fires. They shared their soupy stews of wild game (or fish) and vegetables with missionaries and French fur traders, who in turn used their own terms to describe the concoctions. The name that stuck may have the same root as the French bouillon, meaning soup or broth. And sure enough, no matter how many Belgian cookbooks I've pored through over the years, I've never found a recipe that reads like the booyah - soup or event - I know. No matter. Long-simmered, thick with vegetables, booyah is more than a meal, it's a regional icon. Consume vast quantitie Terese Allen on Thursday 09/23/2010
Provided by MadCity Dale
Categories Wild Game
Time 5h
Yield 100 serving(s)
Number Of Ingredients 21
Steps:
- Place beef, pork or turkey in 5 gal stock pot, and 2 each 3 gal stock pot with 1 cup onion plus and some salt and pepper into each pot. Add pork bones for the stock to fill each pot one-third full. Bring to simmer, skimming surface as needed, and cook slowly a half-hour. Add more beef, pork or turkey and enough water or stock to cover meat. REMOVE ALL PIECES OF BONES AND BITS. Continue to simmer very slowly for another hour or two.
- Meanwhile, chop the vegetables and set aside in separate bowls.
- When meats are tender, remove them from the broth to cool. Add vegetables (including remaining onions) one type at a time to the broth, allowing soup to return to a simmer before the next type is added.
- Chop meats; add to pot. Simmer soup slowly for at least two hours. (Water or stock may be added as necessary.) Authentic booyah is brothy, like a soup, but with the vegetable and meat solids melded together the Sunday Supper is very thick, like a stew. Serve over open face buns or cooked rice.
Nutrition Facts : Calories 397.6, Fat 14, SaturatedFat 2.5, Cholesterol 16.4, Sodium 1423.8, Carbohydrate 62.2, Fiber 8.1, Sugar 12.1, Protein 13.3
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