Best 5 Chicken Booyah Recipe From The Flemish In Wisconsin Recipes

In the heart of Wisconsin, a culinary gem has been passed down through generations of Flemish immigrants: Chicken Booyah. This hearty and flavorful stew is a testament to the rich cultural heritage of the region, blending European traditions with the bounty of the American Midwest. Experience the taste of history as we delve into the secrets of this beloved dish, exploring two distinct recipes that capture its essence. One version stays true to its Flemish roots, while the other infuses a touch of American flair. Get ready to embark on a culinary journey that will warm your soul and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL WISCONSIN BOOYAH

Traditional Wisconsin Booyah image

A traditional Wisconsin soup with a funny name, this classic booyah recipe is a scaled down version of the original, made with chicken and beef. Serve with oyster crackers for an authentic experience. #Wisconsin #soup

Provided by Melissa Belanger

Time 4h20m

Number Of Ingredients 20

Ingredients

3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs
1 pound beef stew meat
1 1/2 cups chopped onion
1 heaping tablespoons coarse salt
1/2 teaspoon pepper
4 cups water
1 1/2 cups sliced celery
1 1/2 cups chopped carrots
1 1/2 cups shredded cabbage (or coleslaw mix)
2 - 2 1/2 pounds chopped potatoes
2 cans diced tomatoes
1 1/2 cups frozen cut green beans
1 cup frozen corn
1 cup frozen peas
4 cups water
2 bay leaves
1 tablespoon Worcestershire sauce
1/2 tablespoon soy sauce
Oyster crackers, for serving

Steps:

In a large Dutch oven or stockpot, heat olive oil to medium-high. Add chicken, stew meat, and onion. Let the meat brown, stirring occasionally, for about 5 minutes.
Add salt, pepper and water. Stir to combine and bring to a boil.
Cover the pot and reduce heat. Simmer for two hours. Break up/shred meat, if needed.
Add celery, carrots, potato, cabbage, tomatoes, frozen vegetables, bay leaves, additional water, Worcestershire sauce and soy sauce
Cover pot and simmer for an additional two hours.
Remove bay leaves before serving with oyster crackers.

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

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

SLOW COOKER BELGIAN CHICKEN BOOYAH

Slow Cooker Belgian Chicken Booyah image

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

Ingredients

4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
2 pounds red potatoes, cut in 1-inch pieces
1 pound beef stew meat, cut into bite-size pieces
1 (16 ounce) package frozen whole kernel corn
1 (16 ounce) package frozen cut carrots
1 (15 ounce) can cut green beans, drained
1 (14.5 ounce) can chicken broth
8 ounces diced celery
1 (14.5 ounce) can beef broth
1 (14.5 ounce) can petite diced tomatoes
8 ounces diced onion
8 ounces diced green bell pepper
8 ounces cabbage, shredded
¼ cup salt, or to taste
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons celery salt
1 tablespoon ground black pepper
1 0.42 oz packet concentrated vegetable base (such as Swanson® Vegetable Flavor Boost®)

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

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 it by adding more broth or water. One thing is for sure, when you make it.... what a wonderment of melded flavors is created! Enjoy! **You can add or omit what items your family likes, perhaps add more cabbage? Omit the pork and beef? These are my photos

Provided by Colleen Sowa @colleenlucky7

Categories Chicken

Number Of Ingredients 21

Ingredients

BOOYAH!
4 tablespoon(s) butter (for browning chicken and other meats)
1 large whole stewing chicken cut up into parts (browned)
1 1/2 pound(s) each: beef and pork (cubed and browned)
1 large rutabaga (peeled and cubed)
3 pound(s) carrots (cut large)
4 pound(s) 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(s) garlic (minced)
1 teaspoon(s) each: pepper, garlic powder, sage
2 quart(s) tomatoes (or 8 large fresh ones)
1 can(s) each: corn, green beans, kidney beans navy beans
1 cup(s) 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:

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.
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.
Peel and cube the rutabega and add to the pot.
Peel and cut up the carrots. Add to the pot.
Chop up the celery and onion and add to the pot.
Chop up the cabbage and add to the pot.
Peel the potatoes and cut into chunks. Add to the pot.
Add the rice to the pot along with two cups of hot water or broth.
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!
**** 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!

Tips:

Use a variety of meats and vegetables. This will give your booyah a rich and flavorful broth. Feel free to experiment with different combinations of meats and vegetables, such as chicken, beef, pork, carrots, celery, onions, and potatoes.
Don't be afraid to use spices. Spices are what give booyah its unique flavor. Be generous with your spices, but be sure to taste the booyah as you go to make sure it's not too spicy. Good spices to use include salt, pepper, garlic powder, onion powder, paprika, and chili powder.
Cook the booyah low and slow. This will allow the flavors to develop and the meat to become tender. Simmer the booyah for at least 4 hours, or longer if you have the time.
Serve the booyah with your favorite sides. Booyah is delicious served with bread, rice, or potatoes. You can also serve it with a side of vegetables or salad.

Conclusion:

Booyah is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new soup to try, give booyah a try. You won't be disappointed!