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.
MIDWEST LIVING'S BOUJA / BURGOO
Bouja is traditionally an upper Midwest (Minnesota) stew, while Burgoo is a specialty of the lower Midwest (Kentucky). In either case, it's what I would call a 'stew of opportunity', meaning that whatever you have on hand is what goes into the pot. In the past, squirrels were a main ingredient of the Burgoo. Anyway, I found this delicious combination recipe in Midwest Living and it made my house smell yummy, you can add squirrel if you like!
Provided by Hey Jude
Categories One Dish Meal
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large cooking pot, cook the chicken in 1 tablespoon hot cooking oil until no pink remains; remove the chicken from the pot, cover and chill but reserve the drippings in the pot.
- Brown the cubed beef chuck in the remaining drippings in the pot, adding more oil if needed.
- Add the water, chopped onion, instant bouillon granules and the dried thyme to the pot; bring the mixture to a boil, reduce heat and simmer, covered, for 1 hour.
- Add the remaining ingredients to the cooking pot and stir to combine; return the mixture to boiling, reduce heat and simmer for 30 minutes more, or until vegetables and meat are tender.
- Stir in the cooked chicken and heat through; season to taste with some salt and some additional pepper, if you like.
BOUYA
Provided by hilbrich
Time 2h
Yield 10 gallons
Number Of Ingredients 12
Steps:
- Boil chicken and beef in a heavy kettle until tender. Use enough water to cover. Remove meat and cut into small bite-sized chucks. Discard fat and skin. To broth, add celery, cabbage, onions and boil until almost tender. Add remaining vegetables according to taste and desired thickness. After vegetables have cooked a short time together add meat and simmer until meat breaks apart. Stir occasionally with a wooden paddle. Salt and pepper to taste. Put ( VERY IMPORTANT) dry pickling spice in a strong cloth bag and tie firmly with string so it won't come apart. Drop the bag into simmering bouja plunging it in and out after a shot time, tasting as you go until it tastes right.
Nutrition Facts :
RIEDER'S BOUJA
Central Minnesota has welcomed people from many cultures and has been blessed by their food traditions. Here is a recipe for Bouja that came to us from Poland and has now become one of my home town's most enduring traditions, as well as a great fund raiser for local churches.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 3h
Yield 10 gallons, 100 serving(s)
Number Of Ingredients 12
Steps:
- Boil chicken and beef in a heavy kettle until tender.
- Use enough water to cover.
- Remove meat and cut into small bite-sized chunks.
- Discard fat and skin.
- To broth, add celery, cabbage, onions and boil until almost tender.
- Add remaining vegetables according to taste and desired thickness.
- After vegetables have cooked a short time together add meat and simmer until meat breaks apart.
- Stir occasionally with a wooden paddle.
- Salt and pepper to taste.
- Put (VERY IMPORTANT) dry pickling spice in a strong cloth bag and tie firmly with string so it won't come apart.
- Drop the bag into simmering bouja plunging it in and out after a short time, tasting as you go until it tastes right.
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