Best 4 Rieders Bouja Recipes

MIDWEST LIVING'S BOUJA / BURGOO

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.

BOOYAH RECIPE

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!

RIEDER'S BOUJA

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.

BOOYAH THE SOUP

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.