Booyah For The River Pantry Bunch Recipes

BOOYAH RECIPE

Booyah Recipe image

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

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
2.5 pounds chuck roast or other stew meat (cut into chunks)
2.5 pounds boneless chicken thighs (cut into chunks)
1 large onion (chopped)
1 large green pepper (chopped)
2-3 jalapeno peppers (chopped (optional, for some spice factor))
3 carrots (peeled and chopped)
2 celery ribs (chopped)
4 cloves garlic (chopped)
8 cups chicken stock or use beef stock
28 ounces crushed tomatoes canned (or fresh)
Hot Sauce to taste + more for serving
2 bay leaves
1.5 pounds potatoes (peeled and diced)
2 cups shredded cabbage
1.5 cups corn (frozen or fresh)
1.5 cups peas (frozen or fresh)
1 cup green beans (chopped (frozen or fresh))
1/4 cup Worcestershire sauce
Salt and pepper to taste

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 FOR THE RIVER PANTRY BUNCH

Booyah for the River Pantry Bunch image

Wisconsin Booyah served at the River Pantry, Friday evening, September 6th, in Madison, Wi, 53704 From Wikipedia, the free encyclopedia. Booyah spell is a thick soup of unknown origin made throughout the Upper Midwestern United States. Booyah often requires up to two days and multiple cooks to prepare; it is cooked in specially designed "booyah kettles" and usually meant to serve hundreds or even thousands of people.The name also refers to the event surrounding the meal. In cooking booyah, one makes a base or broth derived from meat bones, to which vegetables are added. Beef, chicken, and pork are popular varieties of meat for booyah (with all three often added in the same kettle), with vegetables such as carrots, rutabaga, celery, and potatoes also in the mix. A wide variety of seasonings are used, sometimes lowered into the kettle in a cheesecloth bag. Typical large-scale "booyah kettles" can hold more than 50 US gallons of the stew, and are made from steel to withstand direct heat. Some community groups and churches have their own kettles, generally custom-made for charity events, while other groups rely on municipal kettles.An article in the Green Bay Press-Gazette on October 29, 1976, speculating on the origin of the spelling and related fundraiser event, reads: Lester (Rentmeester) relates recollections of his schoolteacher father, Andrew, probably the "pioneer" of the chicken booyah supper. "At the old Finger Road School where he taught, funds were always in short supply," he recalls. "So my father hit on the idea of a community picnic to raise money for the school. He went around to parents and neighbors, gathering up beef and chickens for the traditional Belgian soup that would be the main dish at the benefit affair. And he also went down to the office of the old Green Bay Gazette, looking for publicity." The writer handling the news of the benefit picnic, so the story goes, asked what would be served. "Bouillon-we will have bouillon," came the reply, with the word pronounced properly in French. "The young reporter wrote it down as he heard it," Rentmeester relates. "It came out 'booyah' in the paper. It was booyah the first time it was served at Holy Martyrs of Gorcum Church-an affair my father also originated--and that's what people have called it ever since." Since the turn of the 21st century, the spelling of the name has typically been shortened to "booya." The traditional stew is still made in northern and northeastern Wisconsin and greater Minnesota at church picnics, county fairs, and in smaller amounts at private gatherings, sometimes combined with booyah cooking contests.The Highland Park neighborhood of St. Paul, Minnesota, has five kettles with a total yield of 350 US gallons (1,300 L) of booyah. The kettles have been around for several decades, but as of December 2003, there is controversy regarding the safety of the burners used to heat them.

Provided by MadCity Dale

Categories Stew

Time 6h

Yield 200-250 serving(s)

Number Of Ingredients 22

Ingredients

1 lb butter
1 1/2 gallons chicken stock
1/2 gallon beef gravy
1/2 gallon beef brisket, leftovers shredded
1/2 gallon veal or 1/2 gallon lamb, leftovers
1 1/2 gallons chicken, cut in pieces and browned
2 1/2 gallons hamburger patties, leftover crumbled
2 1/2 gallons bratwursts, leftovers thin chopped
1 gallon mixed vegetables
6 cups onions, chopped, browned with meat
2 1/2 gallons texmex flavor tomato sauce
2 gallons green beans
2 gallons corn kernels
2 gallons red cabbage
1/2 gallon cooked potato, diced
5 lbs fresh tomatoes, diced
5 tablespoons salt
5 tablespoons black pepper
5 cups chopped parsley
7 gallons cooked rice
2 lbs dried split peas, soaked overnight and cooked until tender
2 lbs dried navy beans, soaked overnight and cooked until tender

Steps:

Need 6 each 3 gal Nesco electric roasters. 5 for Booyah and 1 for rice. Each Nesco serves 40 to 50 servings.
After the meat is browned thoroughly, add seasoning and enough hot water to cook until tender.
Divide everything equally to the 5 Nescos as it is added. FYI(#10 can=1 gallon).
Remove chicken from bones and cut into cubes.
Place all the meat in each of the 5 Nescos and add vegetables in the order given with reference to length of time for cooking each.
Watch the mixture carefully to prevent sticking and burning.
Serve over rice and garnish with parsley.

Nutrition Facts : Calories 291.8, Fat 4, SaturatedFat 1.8, Cholesterol 13.4, Sodium 571.9, Carbohydrate 55.3, Fiber 6.1, Sugar 4.9, Protein 10.8

BOOYAH CHICKEN

Booyah Chicken image

I learned this dish while stationed at Kleine Brogel AB, Belgium. It is authentic!

Provided by Rayna Jordan

Categories World Cuisine Recipes European Belgian

Time 2h50m

Yield 12

Number Of Ingredients 24

Ingredients

1 (4 pound) whole chicken, cut into pieces
2 ½ pounds cubed beef stew meat
1 ½ pounds pork shoulder roast
7 cups water
3 cups chicken broth
3 cloves garlic, whole
2 bay leaves
water to cover
1 tablespoon vegetable oil
2 cups diced onion
2 cups diced carrots
2 stalks celery, diced
1 clove garlic, minced
6 potatoes, unpeeled and diced
1 ½ cups fresh green beans, cut into 1 inch pieces
1 (14.5 ounce) can whole peeled tomatoes, drained
1 ½ teaspoons salt
1 teaspoon dried rosemary
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ cup frozen green peas
1 ½ teaspoons grated lemon zest
½ teaspoon crushed red pepper
½ cup chopped fresh parsley, for garnish

Steps:

Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.
Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.

Nutrition Facts : Calories 663.9 calories, Carbohydrate 28.1 g, Cholesterol 172.4 mg, Fat 35.4 g, Fiber 4.2 g, Protein 55.7 g, SaturatedFat 12.2 g, Sodium 794.3 mg, Sugar 5.6 g

BOOYA SOUP COUNTRY STYLE

Booya Soup Country Style image

Make and share this Booya Soup Country Style recipe from Food.com.

Provided by Punky Julster

Time 6h20m

Yield 3 gallons

Number Of Ingredients 25

Ingredients

2 lbs cubed pork
2 lbs cubed beef
3 lbs short rib of beef
1 1/2 lbs oxtails
2 1/2 lbs soup bones, split
5 large onions
5 cups parsley sprigs
1/2 cup dried lima beans
1/2 cup dried split peas
1/4 cup salt
2 tablespoons pepper
1 tablespoon dried oregano, crushed
1 tablespoon paprika
1 tablespoon dried basil, crushed
1 teaspoon garlic salt
1 teaspoon dried savory, crushed
1 large red cabbage, chopped
3 cups diced carrots (1 lb.)
3 cups diced celery (1 lb.)
3 cups diced rutabagas
1 cup diced green pepper
3 (16 ounce) cans tomatoes
2 (15 ounce) cans green beans
1 (17 ounce) can peas
1 (17 ounce) can whole kernel corn

Steps:

Combine meats, bones, onion, parsley, split peas, lima beans and seasonings in a large kettle.
Add water to cover; bring to boil and then reduce heat.
Cover and simmer about 5 hours or until meat is tender.
Remove meat from bones and cube; discard bones.
Skim fat from stock. Return meat to kettle and add cabbage, carrots, rutabaga and green pepper.
Simmer covered for about 1 more hour.
Add undrained canned vegetables; simmer 1/2 hour more.
Enjoy!

Nutrition Facts : Calories 5469.8, Fat 413.9, SaturatedFat 171.3, Cholesterol 898.2, Sodium 10865, Carbohydrate 225.2, Fiber 67.4, Sugar 83.2, Protein 226.3

BOOYAH THE SOUP

Booyah the Soup image

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

Ingredients

1 cooked rotisserie chicken, skin discarded, meat pulled and chopped
1 lb beef stew meat (preferably chuck roast)
1 tablespoon flour
14 ounces Polish kielbasa, Medium dice
olive oil, as needed
1 large Spanish onion, Medium dice
1 red bell pepper, Seeded & medium dice
6 celery ribs, Medium dice
2 large carrots, Peeled & medium dice
1 large turnip, Peeled & medium dice
2 large red potatoes, Medium dice
1 cup pearl barley
1 cup frozen corn
1 cup frozen green pea
1 tablespoon italian seasoning
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon black pepper (ground)
1 (14 1/2 ounce) can diced tomatoes with juice
1 (48 ounce) can chicken broth
8 ounces beer (Booyah from the Milwaukee Brewing Co.)

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.

OLD TIME WISCONSIN BOOYAH !

Old Time Wisconsin Booyah ! image

There are many versions of this wonderful recipe, people actually argue over what ingredients should or shouldn't be in it! People also argue if it is a chowder, a soup or a stew! Many nationalities claim it as their recipe, so I won't go into that, don't want more arguing! LOL You can have this as thick or thin as you like...

Provided by Colleen Sowa

Categories Other Soups

Time 2h40m

Number Of Ingredients 21

Ingredients

BOOYAH!
4 Tbsp butter (for browning chicken and other meats)
1 large whole stewing chicken cut up into parts (browned)
1 1/2 lb each: beef and pork (cubed and browned)
1 large rutabaga (peeled and cubed)
3 lb carrots (cut large)
4 lb potatoes (cut large)
1 entire stalk celery (chopped)
3 large onions (chopped large)
1 small head cabbage (either chopped or shredded)
6 beef bouillon cubes
1/2 lemon (pulp, juice and zest)
6 clove garlic (minced)
1 tsp each: pepper, garlic powder, sage
2 qt tomatoes (or 8 large fresh ones)
1 can(s) each: corn, green beans, kidney beans navy beans
1 c rice
1 small bag frozen peas (or fresh)
water enough to cover meats and veggies.
OPTIONAL
beef or chicken broth can be added for desired amount of liquid.

Steps:

1. Cut up the chicken into parts. Brown in skillet in 2 Tablespoons butter (can use olive oil). Place the browned chicken into a large pot and just barely cover with water (some of the water should be used to clean drippings from skillet and add to the pot for flavor. Bring to a hard boil for 10 minutes. Turn down the heat to high simmer.
2. Cut up the beef and pork into cubes. Brown them in skillet with 2 Tablespoons of butter. Place meat in pot with chicken parts and simmer. Add water to the skillet to aquire the drippings to add to the pot.
3. Peel and cube the rutabega and add to the pot.
4. Peel and cut up the carrots. Add to the pot.
5. Chop up the celery and onion and add to the pot.
6. Chop up the cabbage and add to the pot.
7. Peel the potatoes and cut into chunks. Add to the pot.
8. Add the rice to the pot along with two cups of hot water or broth.
9. When the rice is cooked: Add the bouillon cubes, lemon zest, pulp and juice, minced garlic, spices, tomatoes, green beans, kidney beans and navy beans. Simmer 10 minutes longer. Stirring so the rice doesn't stick and burn. Add the frozen (or fresh) peas. It will be ready to serve in about 2 minutes! Enjoy!
10. **** Add water or broth while cooking if needed. Some make this like a soup, some make it like a stew or a chowder..... doesn't matter... it is all good!

RIVER PANTRY CHICKEN BOOYAH, WISCONSIN STYLE

River Pantry Chicken Booyah, Wisconsin Style image

This recipe is a cultural phenomon in the areas of Green Bay and DePere, Wisconsin. A daughter and family lives in this area. when visiting 1 keep seeing these signs about a Booyah supper, bring your containers at the different churches. Eventually I found that this basically a chicken soup prepared in good ole Wisconsin outdoors style. This is the soup that my good friend from Indonesia cooked for the 2010 One Pot Cook Off at the Northside Farmers Market in Madison, Wisconsin. She won! It just happened that the local Isthmus weekly newspaper had an article by Terese Allen about "Local Flavors" Belgian American of Brown, Door and Kewanee counties. This recipe also, adapted from Michele in NJ from this site # 146497. Served Tuesday night April 21, 2015 to 100 folks during food pantry.

Provided by MadCity Dale

Categories One Dish Meal

Time 5h

Yield 125 serving(s)

Number Of Ingredients 12

Ingredients

40 lbs cooked chicken breasts
1 quart ham, chopped
2 (50 ounce) cans beef, hash
2 (48 ounce) cans beef broth
2 gallons mixed vegetables
1 gal. slicedd tomatoes
1 gal. pizza sauce
13 ears sweet corn, sliced
1 gal. sauerkraut, rinsed
1 gal. pickled beet, rinsed
1 cup seasoning, mix (#520519)
3 gallons cooked rice

Steps:

Brown all meats.
Add: all vegetables and liquids into pot.
Build a fire under 40 quart stock pot. (Or use 3 each 3 gallon Nescos).
Bring pot to a boil uncovered.
Add spices and anything left or brought in to add to pot.
Low simmer for 3 hours.
Stir often and add water to cover everything.
Serve with oyster crackers.

Nutrition Facts : Calories 568.1, Fat 28, SaturatedFat 10.1, Cholesterol 146.7, Sodium 321.5, Carbohydrate 26, Fiber 1.7, Sugar 1.3, Protein 49.4

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