River Pantry Chicken Booyah, Wisconsin Style

The first time I tasted booyah, it was on a crisp autumn evening in Green Bay. The air smelled of woodsmoke and simmering spices, a comforting aroma that drew me toward the heart of the gathering. A huge cauldron bubbled over an open fire, tended by a jovial group of cooks. Someone pressed a steaming bowl into my hands, and the first spoonful was pure magic – a rich, savory broth brimming with tender chicken, vegetables, and a hint of something uniquely Wisconsin. It was more than just soup; it was a taste of community, a celebration of shared heritage, and a memory I’ll always cherish.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 4 hours
• Total Time: 5 hours
• Servings: 125
• Yield: 40 quarts
• Dietary Type: Varies (see notes)

Ingredients

• 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. sliced tomatoes
• 1 gal. pizza sauce
• 13 ears sweet corn, sliced
• 1 gal. sauerkraut, rinsed
• 1 gal. pickled beets, rinsed
• 1 cup seasoning mix (see note)
• 3 gallons cooked rice

Note on Seasoning Mix: The original recipe refers to a seasoning mix (#520519), likely a commercially available blend. If unavailable, create your own blend with a combination of salt, pepper, garlic powder, onion powder, celery seed, and bay leaf. Adjust the proportions to your preference. The beauty of booyah is in its adaptability!

Dietary Note: This recipe, as written, is not gluten-free, vegetarian, or vegan. However, it can be adapted (see Variations & Substitutions).

Equipment Needed

• 40-quart stock pot (or 3 each 3-gallon Nesco roasters)
• Large stirring spoon
• Knife
• Cutting board

Instructions

1. First, brown all meats. This step is crucial for developing a deep, rich flavor in the booyah. Work in batches if necessary to avoid overcrowding the pot.
2. Next, add all the vegetables and liquids – beef broth, sliced tomatoes, pizza sauce, mixed vegetables, sliced sweet corn, rinsed sauerkraut, and rinsed pickled beets – into the pot.
3. If using a 40-quart stock pot, build a fire underneath, ensuring it’s stable and safe. If using 3-gallon Nesco roasters, simply plug them in and set them to a high setting.
4. Bring the pot to a boil, uncovered. This allows the flavors to meld and intensifies the broth.
5. Add the seasoning mix and any other ingredients you desire to add to the pot.
6. Reduce heat to a low simmer for 3 hours. This slow simmering process is what transforms the ingredients into a harmonious and flavorful booyah.
7. Stir often to prevent sticking and ensure even cooking. Add water as needed to keep the ingredients covered. The mixture should remain soupy.
8. Add the cooked rice in the last 30 minutes of cooking time.
9. Serve hot with oyster crackers.

Expert Tips & Tricks

• Flavor Development: Browning the meat properly is essential for building the booyah’s depth of flavor. Don’t rush this step!
• Vegetable Variation: Feel free to adjust the vegetable mix based on seasonal availability and your preferences. Carrots, potatoes, celery, and green beans are all excellent additions.
• Spice Level: Adjust the seasoning mix to your liking. If you prefer a spicier booyah, add a pinch of red pepper flakes or a dash of hot sauce.
• Make-Ahead Option: The booyah can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld even further.
• Thickening: If you prefer a thicker booyah, you can add a cornstarch slurry (cornstarch mixed with cold water) towards the end of the cooking time.
• Outdoor Cooking: When cooking outdoors, be mindful of the wind and adjust the fire accordingly. A Dutch oven can also be used over a campfire.

Serving & Storage Suggestions

Serve the River Pantry Chicken Booyah hot in large bowls. A sprinkle of fresh parsley or a dollop of sour cream can add a touch of elegance. Oyster crackers are a classic accompaniment.

Leftovers should be cooled completely before storing in airtight containers in the refrigerator. Booyah will last for 3-4 days in the refrigerator. It can also be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then heat on the stovetop or in the microwave until heated through.

Important Note on Food Safety: Given the large quantity of this recipe, ensure proper food safety practices are followed, especially when cooking outdoors. Maintain safe temperatures and avoid cross-contamination.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	568.1 kcal	N/A
Calories from Fat	252 g	44%
Total Fat	28 g	43%
Saturated Fat	10.1 g	50%
Cholesterol	146.7 mg	48%
Sodium	321.5 mg	13%
Total Carbohydrate	26 g	8%
Dietary Fiber	1.7 g	6%
Sugars	1.3 g	5%
Protein	49.4 g	98%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Vegetarian Booyah: Omit the chicken and ham and replace with vegetable broth and additional vegetables such as mushrooms, beans, and lentils.
• Gluten-Free Booyah: Ensure that all ingredients, including the seasoning mix and pizza sauce, are gluten-free. Omit the oyster crackers and serve with gluten-free bread or crackers.
• Spicy Booyah: Add a can of diced tomatoes with green chilies or a few tablespoons of your favorite hot sauce.
• Seasonal Booyah: Adapt the vegetables to the season. In the fall, add butternut squash and pumpkin. In the summer, use fresh corn, zucchini, and tomatoes.
• Low-Sodium Booyah: Use low-sodium beef broth and omit the ham. Adjust the seasoning mix to reduce the amount of salt.

FAQs (Frequently Asked Questions)

Q: What is the best way to brown the meat for booyah?

A: Brown the meat in batches in a large pot or skillet over medium-high heat. Don’t overcrowd the pan, as this will cause the meat to steam instead of brown.

Q: Can I make this booyah in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Brown the meat first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.

Q: What kind of seasoning mix should I use?

A: If you can’t find the specific seasoning mix mentioned in the recipe, create your own blend of salt, pepper, garlic powder, onion powder, celery seed, and bay leaf. Adjust the proportions to your liking.

Q: How long does booyah last in the freezer?

A: Booyah can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: Can I add other types of meat to booyah?

A: Absolutely! Beef, pork, and sausage are all great additions to booyah. Just make sure to brown them well before adding them to the pot.

Final Thoughts

River Pantry Chicken Booyah is more than just a soup; it’s a celebration of community, resourcefulness, and delicious, hearty flavors. Whether you’re feeding a crowd at a church supper or simply looking for a comforting meal on a chilly evening, this recipe is sure to please. Don’t be afraid to experiment with the ingredients and make it your own. Gather your friends and family, fire up the pot, and create your own booyah memories! I hope you love it!