Booyah (Chicken Vegetable Stew)
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.
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
Ingredients for 16 servings (3.4 kg) · the original recipe
Method
- 1
Place chicken in a large pot and cover with water. Simmer until chicken is well done.
Stovetop - 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.
Stovetop
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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