Booyah (Chicken Vegetable Stew)

Name: Booyah (Chicken Vegetable Stew)
Total time: 180 min
Yield: 16 servings
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

Booyah is a stew created in Northeastern Wisconsin by Walloon-Belgian immigrants (particularly in the Green Bay area).

180 min · serves 16

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

Steps

Place chicken in a large pot and cover with water. Simmer until chicken is well done.
Remove chicken from broth and skim off fat.
Add remaining ingredients to broth.
Remove chicken meat from bones and skin. Cut meat into small pieces and add to broth. Add salt and water to taste.
Cover and let simmer for at least 3 hours. It tastes best when cooked all day.

More recipes with chicken, green beans, carrots, peas, cabbage, celery, tomato sauce or onion

Adapted from “Booyah (Chicken Vegetable Stew)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.