Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, "bosh" polish white stew/gumbo. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
"BOSH" Polish White Stew/Gumbo is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. "BOSH" Polish White Stew/Gumbo is something which I have loved my whole life. They are fine and they look fantastic.
"BOSH" Polish White Stew/Gumbo This was a yearly dish made around Easter time among polish families. I was looking for a filling comfort food for a holiday meal. This nailed it on the head.
To begin with this particular recipe, we must first prepare a few ingredients. You can have "bosh" polish white stew/gumbo using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make "BOSH" Polish White Stew/Gumbo:
- Get 1 packages Polish Smoked Keilbasa
- Prepare 1 Polish Fresh Sausage
- Get 1 small Smoked Ham- baked & cubed
- Get cloves whole
- Get 1 liter Vernor's Gingerale
- Take 1 dozen Hard Boiled Eggs- diced
- Prepare 1/2 tsp Horseradish-red/white
- Make ready 2 envelope jimmy dean's/pioneer peppered gravy or you can make it from scratch
- Prepare 2 cup 1% Milk
In addition I tried out a new recipe with a Deep South. Check out the sites for ingredients. If you want to make your own pork sausage seasoning, your best bet is to play around with a combination of dried thyme, sage, and parsley, plus ground allspice or nutmeg, white and black pepper, and some salt. Place serrano peppers, garlic, and salt in a food processor; pulse until finely chopped.
Steps to make "BOSH" Polish White Stew/Gumbo:
- Heat oven to 350°
- Place ham in a foil pan; Score top of ham and put whole cloves into cut slits; then pour half of the liter of gingerale over top of ham and bake for 45 - 60 minutes; then remove from oven and set aside to cool for 15-20 minutes; then cube ham up and set aside…
- In a large pot filled with water; bring to a boil and then add all sausages and boil 20-30 minutes.. remove and let cool for 15-20 minutes; slice into 1/4 in. Pieces.
- Boil 6 eggs; about 14 minutes, then remove and cool eggs down in cold water.
- In a sauce pan, whisk together 2 cups of 1% milk with pepper gravy mix over medium- high heat until It boils and thickens.. thin it with some 1% milk if needed…or you can make it from scratch if you desire…..
- In two dinner bowls add 1/4 amount of each type of sausages, 1/4 amount of cubed smoke ham, 1-2 chopped hard boiled eggs, and then spoon white peppered gravy over top; add horseradish if desired and serve..
- NOTE: This recipe can be made for one…. Just use 2-3 oz. Of each type of sausage; 2-3 oz. Of cubed ham; 1 hard boiled egg: and a 1/4 cup of white peppered gravy…..then just follow step #6…
A seafood gumbo is thickened with okra and packed with shrimp to make a low-country classic stew. This simple and easy-to-make recipe will have you making gumbo like a pro, as it comes together in just an hour and a half. Feel free to use fresh okra when it's in season, but for this recipe, we incorporated frozen cut okra for a thicker. See more ideas about Cajun recipes, Recipes, Louisiana. See more ideas about Recipes, Cooking recipes, Home recipes.
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