Cookbook:Booyah (Chicken Vegetable Stew)

Booyah (Chicken Vegetable Stew)
Category	Stew recipes
Yield	8 quarts
Servings	16
Time	3 hours
Difficulty

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Booyah is a stew created in Northeastern Wisconsin by Walloon-Belgian immigrants (particularly in the Green Bay area). The name is believed to be derived from the French word bouillir, meaning "to boil." The stew is sometimes created in giant steel kettles and stirred with boat paddles at things like church picnics, or other gatherings in areas with a high Walloon-Belgian population. On large scales like this, it usually takes a day or two to cook.

This is the recipe transcribed by a third generation member of the original generation that emigrated from Belgium in the early 1900's (transcribed here, again, by a fourth generation member).

Ingredients

• 1 large roasting chicken
• 2 cups green beans
• 3 cups (1 pound) diced carrot
• 2 cups peas
• 1 cup diced cabbage
• 4 stalks celery
• 2 cups tomato sauce (or 1 quart whole tomatoes)
• 1 large onion, diced
• 2 cups peeled and diced potatoes (optional)
• Salt to taste

Procedure

1. Place chicken in a large pot and cover with water. Simmer until chicken is well done.
2. Remove chicken from broth and skim off fat.
3. Add remaining ingredients to broth.
4. Remove chicken meat from bones and skin. Cut meat into small pieces and add to broth. Add salt and water to taste.
5. Cover and let simmer for at least 3 hours. It tastes best when cooked all day.

References

• Another recipe is available at http://www.uwgb.edu/wisfrench/kitchen/booyah.htm