Minnesota Booya Recipes

TRADITIONAL WISCONSIN BOOYAH

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.

SLOW COOKER BELGIAN CHICKEN BOOYAH

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.

BOOYAH

Steps:

• Pat beef and chicken dry with paper towels and season with salt and black pepper.
• Heat oil in large Dutch oven over medium-high heat until just smoking. Brown beef on all sides, about 10 minutes; transfer to plate. Cook chicken until browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove the skin and discard it.
• Pour off all but 1-1/2 teaspoons fat from pot. Add onions and celery and cook over medium heat until softened, about 5 minutes. Stir in broth and bay leaves, scraping up any browned bits. Add beef, beef bones, and chicken, and bring to boil.
• Reduce heat to low and simmer, covered, until chicken registers 175° F, about 30 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. Cover chicken and refrigerate.
• Continue to simmer stew until beef is tender, about 1-1/4 hours longer. Transfer beef to plate. When cool enough to handle, shred into bite-size pieces, discarding fat. Remove beef bones and bay leaves; discard.
• Strain broth through fine-mesh strainer; discard solids. Allow liquid to settle, about 5 minutes, then skim off fat and return liquid to pot.
• Add shredded beef, cabbage, tomatoes, rutabaga, 1-1/4 teaspoon salt, and 1 teaspoon pepper to liquid and bring to boil. Reduce heat to medium-low and simmer until rutabaga is translucent around edges, about 15 minutes.
• Stir in potatoes and carrots and cook until vegetables are tender, about 20 minutes. Add chicken and peas, and simmer until heated through, 2 to 3 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Serve hot.

BOOYAH CHICKEN

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.

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.