The History of the Laudenbach Bouja Tradition

Some have wondered about how it all started and have looked many places to get their answers. While there was written word at the time, written accounts are hard to come by so this researcher went to some of the sources to find out how it all began.
Before there was the Laudenbach Bouja tradition, Bouja was a treat the Laudenbach’s enjoyed partaking of at Holy Spirit Church on Sundays. Then, around the year of 1969, Brother-in-law Pete (Fleck) came upon a treasure; a dull black, heavy cauldron in need of a home–for sale at the Trinity Lutheran Church. Few would have considered it an item of value, but Pete, having great vision, new it was something the Laudenbach clan had to have… for SOMETHING!

The great foreseer, Pete, lured his brother and sister-in-laws of the Laudenbach clan, into pooling their hard-earned savings to buy this diamond in the rough. Each of the fifteen Laudenbach children searched their mattresses, sofa cushions, cookie jars and even broke some piggy banks to come up with their share. This reporter recalls babysitting 12 whole hours (25 cents an hour) to raise her $3.00. The Bouja pot cost $45. Little did anyone know that this purchase would stand the test of time, establishing the grand Laudenbach tradition we know as Bouja!

The first Bouja’s took place at Bill and Evelyn’s house at Assumption Cemetery twice a year on Memorial and Labor Day. In the fall of 1978, Bouja was moved out to the renovated “cottage” on Pleasant Lake, where Bill and Evelyn made their home after Bill retired from the cemetery.

At the lake home, the Bouja tradition continued each year on Labor Day only. Eventually the making was switched to the Sunday of Labor Day weekend so those who had to travel had the extra time.

Bouja begins the night before with a corn and bologna boil to clean out the kettle. (Of course we all know there is much prep work to the grounds and for the soup ingredients, but this is one of the first official parts of the Bouja making.) Early Sunday morning, the fire is started, water boils, and the process begins. First the meat is cooked. Meanwhile, veggies are cleaned, peeled, sliced, and diced by early bird do-gooders who know it’s best to label your favorite peeling and slicing tools. The meat is pulled out, de-boned, and chopped. Then ingredients are added according to the recipe acquired by the great one, Pete. The secret is in the spices. Well, not only the spices themselves, but the container that carries them. There is much debate about the authenticity of “Grandma’s undies,” but many a grandchild can attest to having seen the sack in which the spices are carried and it’s hard to dispute the name.

Another secret to making a superb Bouja is the constant stirring of the soup over a hot fire. Because of the size of the pot, it only makes sense that two wooden paddles be used to stir. Perhaps they are the original oars used in the very first Bouja. So, this year, when you find yourself in the Bouja house after losing a game, or putting in your time for not making the Bouja Challenge, or seeking out the warmth of the kettle on a cooler day, remember as you grab that paddle to stir, you are sharing the experience that many others before you have done… and they were all losers at one point too!

After a day of reminiscing and family fun, grace is said and the soup is served around 5:00p.m. Kids hit the sweets table that families bring to pass and partying continues. Monday mornings are clean-up and leftovers for those who stick around. The weekend is reviewed, attendance confirmed, and the biffies are hopefully removed and retired.

An addition to our Bouja tradition was made in 2000. It had long been the practice for some of the men to go golfing together the Saturday before Bouja. Number One Grandchild, Mary Jo, invoked her 19th Amendment rights and asked why none of the women got to go, suggesting maybe we should get everyone together to golf. Some said it couldn’t be done, but Carter stepped up to the plate and said he would help Mary Jo to organize a Bouja golf outing. The first Bouja Open was at River Oaks in Cold Spring and consisted of 7 men teams (26) and 4 women teams (15 with one grandson—Jeff Taufen–filling out a team to make it 4 equal groups for the ladies). This first Bouja Open was so enjoyed, that it was unanimously decided to add the event to our Bouja weekend.

The second Bouja Golf Open was run by Uncle Dan and Cousin Joe and held at Oak Hills Golf Course. They had to scramble to find a course that would allow the unruly Laudenbach Family to take over their course on that busy weekend. Since then, Joe & Jill Laudenbach have been the lead organizers of the Bouja Tournament and masters at inspiring people to join in this exciting event. Over the years, they have gained an incredible cast of behind the scenes helpers that make it all possible.

This is the weekend we know as Bouja. A special tradition we try not to miss and look forward to each year. It’s nice to be able to rely upon the fact that it will always be there for all to enjoy.

Respectfully submitted to the best of our knowledge and memory and available to be updated or added to at any time – Toni Nelson and Katie Nestrud