Sunday Supper Booyah

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 75
• 1 gallon smoked lamb bones stock
• 1/2 gallon sliced turkey, chopped
• 1/2 gallon ham, coarse chopped
• 1 1/2 gallons turkey bacon, chopped
• 6 cups onions, chopped, browned with meat
• 1 gallon tomato sauce
• 1 1/2 gallons green beans
• 1 gallon kernel corn
• 1 1/2 gallons cooked potatoes, diced
• 1/4 cup cajun seasoning, # 452804
• 3 gallons cooked rice (optional)

Recipe

• 1 place beef, lamb or turkey in 5 gal stock pot, and 1 each 3 gal stock pot with 1 cup onion plus and some salt and pepper into each pot. add lamb stock to fill each pot one-third full. bring to simmer, skimming surface as needed, and cook slowly a half-hour. add more beef, lamb or turkey and enough water or stock to cover meat. continue to simmer very slowly for another hour or two.
• 2 meanwhile, chop the vegetables and set aside in separate bowls.
• 3 when meats are tender, remove them from the broth to cool. add vegetables (including remaining onions) one type at a time to the broth, allowing soup to return to a simmer before the next type is added.
• 4 chop meats; add to pot. simmer soup slowly for at least two hours. (water or stock may be added as necessary.) authentic booyah is brothy, like a soup, but with the vegetable and meat solids melded together the sunday supper is very thick, like a stew. serve over open face buns or cooked rice.