old time wisconsin booyah !

★★★★★ 4 Reviews
colleenlucky7 avatar
By Colleen Sowa
from La Crosse, WI

There are many versions of this wonderful recipe, people actually argue over what ingredients should or shouldn't be in it! People also argue if it is a chowder, a soup or a stew! Many nationalities claim it as their recipe, so I won't go into that, don't want more arguing! LOL You can have this as thick or thin as you like it by adding more broth or water. One thing is for sure, when you make it.... what a wonderment of melded flavors is created! Enjoy! **You can add or omit what items your family likes, perhaps add more cabbage? Omit the pork and beef? These are my photos

★★★★★ 4 Reviews
serves 15 to 20
prep time 35 Min
cook time 2 Hr 5 Min
method Stove Top

Ingredients For old time wisconsin booyah !

  • BOOYAH!
  • 4 Tbsp
    butter (for browning chicken and other meats)
  • 1 lg
    whole stewing chicken cut up into parts (browned)
  • 1 1/2 lb
    each: beef and pork (cubed and browned)
  • 1 lg
    rutabaga (peeled and cubed)
  • 3 lb
    carrots (cut large)
  • 4 lb
    potatoes (cut large)
  • 1
    entire stalk celery (chopped)
  • 3 lg
    onions (chopped large)
  • 1 sm
    head cabbage (either chopped or shredded)
  • 6
    beef bouillon cubes
  • 1/2
    lemon (pulp, juice and zest)
  • 6 clove
    garlic (minced)
  • 1 tsp
    each: pepper, garlic powder, sage
  • 2 qt
    tomatoes (or 8 large fresh ones)
  • 1 can
    each: corn, green beans, kidney beans navy beans
  • 1 c
    rice
  • 1 sm
    bag frozen peas (or fresh)
  • water enough to cover meats and veggies.
  • OPTIONAL
  • beef or chicken broth can be added for desired amount of liquid.
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How To Make old time wisconsin booyah !

  • 1
    Cut up the chicken into parts. Brown in skillet in 2 Tablespoons butter (can use olive oil). Place the browned chicken into a large pot and just barely cover with water (some of the water should be used to clean drippings from skillet and add to the pot for flavor. Bring to a hard boil for 10 minutes. Turn down the heat to high simmer.
  • 2
    Cut up the beef and pork into cubes. Brown them in skillet with 2 Tablespoons of butter. Place meat in pot with chicken parts and simmer. Add water to the skillet to aquire the drippings to add to the pot.
  • 3
    Peel and cube the rutabega and add to the pot.
  • 4
    Peel and cut up the carrots. Add to the pot.
  • 5
    Chop up the celery and onion and add to the pot.
  • 6
    Chop up the cabbage and add to the pot.
  • 7
    Peel the potatoes and cut into chunks. Add to the pot.
  • 8
    Add the rice to the pot along with two cups of hot water or broth.
  • 9
    When the rice is cooked: Add the bouillon cubes, lemon zest, pulp and juice, minced garlic, spices, tomatoes, green beans, kidney beans and navy beans. Simmer 10 minutes longer. Stirring so the rice doesn't stick and burn. Add the frozen (or fresh) peas. It will be ready to serve in about 2 minutes! Enjoy!
  • 10
    **** Add water or broth while cooking if needed. Some make this like a soup, some make it like a stew or a chowder..... doesn't matter... it is all good!
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