COUNTRY BOOYA/CAJUN BOOYA
2 lb. cubed pork 2 lb. cubed beef 3 lb. beef short ribs 1 1/2 lb. oxtails 2 1/2 lb. soup bones, split 5 large onions 5 cups parsley sprigs 1/2 cup dry lima beans 1/2 cup dry split peas 1/4 cup salt 2 tbsp. pepper 1 tbsp. dried oregano, crushed 1 tbsp. paprika 1 tbsp. dried basil, crushed 1 tsp. garlic salt 1 tsp. dried savory, crushed 1 large head red cabbage, chopped (15 c.) 3 cups diced carrots ( 1 lb.) 3 cups diced celery (1 lb.) 3 cups diced rutabaga 1 cup diced green pepper 3 cans tomatoes (16 oz. each) 2 cans green beans (15 oz. each) 1 can peas (17 oz.) 1 can whole kernel corn (17 oz.)
Combine meats, bones, onion, parsley, split peas, lima beans and seasonings in a large kettle.
Add water to cover; bring to boil and then reduce heat.
Cover and simmer about 5 hours or until meat is tender.
Remove meat from bones and cube; discard bones.
Skim fat from stock. Return meat to kettle and add cabbage, carrots, rutabaga and green pepper.
Simmer covered for about 1 more hour.
Add undrained canned vegetables; simmer 1/2 hour more.
Makes 3 1/2 gallons of hearty stew for a family or neighborhood party.
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