Best Rieders Bouja Recipes

Booyah the Soup image

Provided by Food.com

Categories < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 21

1 cooked rotisserie chicken, skin discarded, meat pulled and chopped
1 lb beef stew meat (preferably chuck roast)
1 tablespoon flour
14 ounces Polish kielbasa, Medium dice
olive oil, as needed
1 large Spanish onion, Medium dice
1 red bell pepper, Seeded & medium dice
6 celery ribs, Medium dice
2 large carrots, Peeled & medium dice
1 large turnip, Peeled & medium dice
2 large red potatoes, Medium dice
1 cup pearl barley
1 cup frozen corn
1 cup frozen green pea
1 tablespoon italian seasoning
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon black pepper (ground)
1 (14 1/2 ounce) can diced tomatoes with juice
1 (48 ounce) can chicken broth
8 ounces beer (Booyah from the Milwaukee Brewing Co.)

Steps:

Remove all the meat from the cooked chicken. Discard the skin. You can reserve the bones for making stock. Chop the meat into bite size pieces. (1/2 inch cube). Refrigerate the meat until needed.
Cut the beef chuck roast into 1 inch cubes and put into a resalable plastic bag. Add 1 Tbsp of flour to bag and shake until all the meat cubes are coated. Heat 2 Tbsp oil in 8 qt pot. When hot, add the meat and brown on all sides. Remove browned beef with a slotted spoon and reserve, repeat with remaining beef cubes.
Cut kielbasa into strips and cube (1/2 inch). Add to hot pot and cook over medium high heat until browned. Remove with slotted spoon and add to beef. Do not drain fat from pot.
Add onion, celery, red bell pepper, carrots, and the turnip to the pot. Sweat the vegetables over medium high heat until the onions are translucent. Add the Italian spice blend and the hot pepper flakes. Cook for 2 more minutes.
Add can of diced tomatoes. Stir and continue to cook for 5 minutes. Add chicken broth and bring to a simmer.
Add reserved chicken, beef, and sausage to pot. Bring to a simmer and cover. Simmer for 10 minute.
Drain diced potatoes and add to pot along with barley. Cover and simmer all for 10 more minutes.
Add frozen peas and corn. Add salt and pepper. Simmer 1 more minute. Taste and adjust seasoning.
Just before serving add beer.

Midwest Living's Bouja / Burgoo image

Provided by Hey Jude

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast, cut into bite-size pieces
1 -2 tablespoon cooking oil
1 lb boneless beef chuck, cut into 3/4 inch cubes
6 cups water
1 medium onion, chopped
4 teaspoons instant chicken bouillon granules or 4 teaspoons beef bouillon granules
1 teaspoon dried thyme, crushed
1 medium potato, cut into bite-size pieces
1 (16 ounce) package frozen mixed vegetables (green beans, corn, carrots and peas)
1 cup cubed rutabagas or 1 cup turnip
1/2 cup coarsely chopped green sweet peppers or 1/2 cup sweet red pepper
1/2 cup sliced celery
1 (14 1/2 ounce) can tomatoes, cut up
1/4 teaspoon ground black pepper
salt & freshly ground black pepper, if needed

Steps:

In a large cooking pot, cook the chicken in 1 tablespoon hot cooking oil until no pink remains; remove the chicken from the pot, cover and chill but reserve the drippings in the pot.
Brown the cubed beef chuck in the remaining drippings in the pot, adding more oil if needed.
Add the water, chopped onion, instant bouillon granules and the dried thyme to the pot; bring the mixture to a boil, reduce heat and simmer, covered, for 1 hour.
Add the remaining ingredients to the cooking pot and stir to combine; return the mixture to boiling, reduce heat and simmer for 30 minutes more, or until vegetables and meat are tender.
Stir in the cooked chicken and heat through; season to taste with some salt and some additional pepper, if you like.

Bouja Recipe image

Provided by foodfixer

Number Of Ingredients 11

1 whole chicken
2 cups chopped onion
2 cups chopped celery
2 cups chopped potatoes
2 cups diced carrots
1 cup chopped cabbage
1 can tomatoes
1 small can green beans
1/2 cup barley
salt and pepper
2 T pickling spice tied in cheesecloth

Steps:

Stew whole chicken until tender with onion and celery. Cut up chicken after it is cooled off. Put back in broth with all other ingredients. Simmer until tender, remove spice bag, mash through a potato masher a few times. You can use more vegetables and spice if you like. Serve this as a thick soup.