Booyah! | Midwestern / Green Bay Booyah Recipe

Name: Booyah - Midwestern or Green Bay Booyah Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Ingredients: 10 Lbs Whole Chicken (with Bone & Skin) (Stewing Chickens work well); 1 Cup Split Peas (Soaked in Water Overnight & Drained); 1 Oxtail (Beef); 10-12 Cups Water (or enough to cover the Chickens in the Stockpot); 1 - 4 Lbs Beef Stew Meat (Cubed to desired size) Optional; 6 Cups Cabbage (Thinly Sliced); 4 Cups Onions (Chopped to desired size); 2 Cans Diced Tomatoes; 46 Oz Bottle V8 Original Vegetable Juice; 1 tsp White Pepper (ground); 1/4 Cup Salt; 1 Tbl Seasoning Salt (Lawry's or your Favorite Seasoning Salt); 1 tsp Garlic Powder; 2 tsp Black Pepper (ground); 6 Cups Carrots (Peeled & Chopped to desired size); 6 Cups Celery (Chopped to desired size); 8 Cups Red Potatoes (Chopped to desired size); 16 oz Fresh, Frozen or Canned Green Beans (Drained & Chopped to desired size) Optional

Booyah! | Midwestern / Green Bay Booyah Recipe

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Today we will be making a Midwestern Classic of Booyah. More Specifically, our Family Recipe for Green Bay Booyah. Cooking this Hearty, Flavorful & Delicious Soup or Stew, called Booyah, is a Time-Honored Tradition to make for Get Togethers or to Share with Friends and Family. If you happen to be traveling in the Upper Midwest, you will likely come across this Culinary Classic at Church Picnics, Festivals or Large Gathering Events where this Flavorful Dish is served! It is usually made to feed a large volume of people. The Recipe (in the Recipe Card & Video below) has been trimmed down so that you can try it out yourself and have some left over for Sharing & Storing in the Freezer!

**Whole Chickens with Split Peas are used to create the Chicken Stock Soup/Stew Base for Midwest / Green Bay Booyah**

Oxtail & Veggies for ingredients for Midwest / Green Bay Booyah — **Whole Chickens with Split Peas are used to create the Chicken Stock Soup/Stew Base for Midwest / Green Bay Booyah**

Our Family Recipe for Midwestern or Green Bay Booyah is gone over, step by step in this video on YouTube. Check it out by following the link below!

Booyah! | Midwestern or Green Bay Booyah Recipe | Our Family Recipe for this Flavorful Soup or Stew! – YouTube

Booyah - Midwestern or Green Bay Booyah Recipe

Hearty, Flavorful & Delicious - You'll See Why Midwestern or Green Bay Booyah is a Cherished Recipe to Make!

Prep Time 30 minutes

Cook Time 3 hours 30 minutes

Total Time 4 hours

Ingredients

10 Lbs Whole Chicken (with Bone & Skin) (Stewing Chickens work well)
1 Cup Split Peas (Soaked in Water Overnight & Drained)
1 Oxtail (Beef)
10-12 Cups Water (or enough to cover the Chickens in the Stockpot)
1 - 4 Lbs Beef Stew Meat (Cubed to desired size) [Optional]
6 Cups Cabbage (Thinly Sliced)
4 Cups Onions (Chopped to desired size)
2 Cans Diced Tomatoes
46 Oz Bottle V8 Original Vegetable Juice
1 tsp White Pepper (ground)
1/4 Cup Salt
1 Tbl Seasoning Salt (Lawry's or your Favorite Seasoning Salt)
1 tsp Garlic Powder
2 tsp Black Pepper (ground)
6 Cups Carrots (Peeled & Chopped to desired size)
6 Cups Celery (Chopped to desired size)
8 Cups Red Potatoes (Chopped to desired size)
16 oz Fresh, Frozen or Canned Green Beans (Drained & Chopped to desired size) [Optional]

Instructions

Place Whole Chickens, Split Peas (Prepared as above), Beef Oxtail and 10-12 Cups of Water (enough to cover the Chickens) into a Large Stockpot (or Nesco Roaster Oven) to Create our Chicken Stock or Soup/Stew Base.
Bring the Soup/Stew Base to a Boil & Simmer 1 1/2 - 2 Hours, or until the Chicken Meat is Cooked & Tender. Then Remove the Whole Chickens and set aside to cool.
Next add the Cabbage & Onions to the Created Chicken Soup/Stew Base, Stir & Simmer about 30 min. If desired, Add the Beef Stew Meat at this time as well.
Once the Whole Chickens are Cooled, De-Bone the Meat and Remove the Skin, creating pieces of Chicken of desired size. Set aside.
Remove the Oxtail from the Stockpot.
To the Chicken Soup/Stew, add the Diced Tomatoes, V8 Original Vegetable Juice, White Pepper, Salt, Seasoning Salt, Garlic Powder and Black Pepper. Stir ingredients until well combined and Simmer about 30 min.
Stir in the Carrots and Simmer about 20 min.
Next Stir in the Celery and Simmer about 15 min.
Add the Prepared Chicken Pieces and Potatoes. Simmer about 25 min or until the Potatoes are Tender. During the last 15 min, add the Green Beans (optional) to Simmer.
Serve Hot & Enjoy your Booyah!

Notes

You can Easily Cut this Recipe in Half if you would like to make a Smaller Batch!

Oyster Crackers are a Great Addition to this Flavorful Soup/Stew!

Once Cooled, Midwestern or Green Bay Booyah can be placed into Freezer Safe Containers for Sharing & Storage.
Store the Booyah in the Refrigerator for up to @ 1 week or Freezer for @ 3 months.

Booyah is believed to have its origins from the Walloon Belgians present in Northeastern Wisconsin during the mid-1800s. If you travel in parts of Southern Door County & the Green Bay Area, as well as the Upper Midwest in general, you will Likely run into this Culinary Classic. I hope you give Booyah & this recipe a try!

Once Cooled, Midwestern or Green Bay Booyah can be placed into Freezer Safe Containers for Sharing & Storage

(Store in the Refrigerator up to @ 1 week or Freezer for @ 3 months)

Here Are Some Helpful Items When Making Our Family Recipe of Midwestern or Green Bay Booyah & In The Kitchen!

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Calphalon 8.5 Quart Dutch Oven – https://amzn.to/3EF6grd
Calphalon 5 Quart Dutch Oven (For Smaller Batches) – https://amzn.to/3Iv5r5m
Rachael Ray Lazy Tool Set (Red, 3 Piece Set) – https://amzn.to/3meQ4GP
Rachael Ray Lazy Tools Set (Red, 2 Piece Set – Ladle & Spoon) – https://amzn.to/3HEgY1Z
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