Prep 1 hr
Cook 4 hrs
This recipe is a cultural phenomon in the areas of Green Bay and DePere, Wisconsin. A daughter and family lives in this area. when visiting 1 keep seeing these signs about a Booyah supper, bring your containers at the different churches. Eventually I found that this basically a chicken soup prepared in good ole Wisconsin outdoors style. This is the soup that my good friend from Indonesia cooked for the 2010 One Pot Cook Off at the Northside Farmers Market in Madison, Wisconsin. She won! It just happened that the local Isthmus weekly newspaper had an article by Terese Allen about "Local Flavors" Belgian American of Brown, Door and Kewanee counties. This recipe also, adapted from Michele in NJ from this site # 146497. Served Tuesday night April 21, 2015 to 100 folks during food pantry.
- 40 lbs cooked chicken breasts
- 1 quart ham, chopped
- 2 (50 ounce) cans beef, hash
- 2 (48 ounce) cans beef broth
- 2 gallons mixed vegetables
- 1 gal. slicedd tomatoes
- 1 gal. pizza sauce
- 13 ears sweet corn, sliced
- 1 gal. sauerkraut, rinsed
- 1 gal. pickled beet, rinsed
- 1 cup seasoning, mix (#520519)
- 3 gallons cooked rice
- Brown all meats.
- Add: all vegetables and liquids into pot.
- Build a fire under 40 quart stock pot. (Or use 3 each 3 gallon Nescos).
- Bring pot to a boil uncovered.
- Add spices and anything left or brought in to add to pot.
- Low simmer for 3 hours.
- Stir often and add water to cover everything.
- Serve with oyster crackers.