Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Belgium · Main

Booyah (Chicken Vegetable Stew)

Serves 16 · 180 minutes

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

Allergens named in the ingredients: Celery. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  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.