"BOSH" Polish White Stew/Gumbo
"BOSH" Polish White Stew/Gumbo

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, "bosh" polish white stew/gumbo. It is one of my favorites food recipes. This time, I will make it a bit tasty. 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 is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. "BOSH" Polish White Stew/Gumbo is something which I’ve loved my entire life.

"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 get started with this recipe, we must prepare a few ingredients. You can cook "bosh" polish white stew/gumbo using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make "BOSH" Polish White Stew/Gumbo:
  1. Take 1 packages Polish Smoked Keilbasa
  2. Take 1 Polish Fresh Sausage
  3. Make ready 1 small Smoked Ham- baked & cubed
  4. Prepare cloves whole
  5. Prepare 1 liter Vernor's Gingerale
  6. Make ready 1 dozen Hard Boiled Eggs- diced
  7. Prepare 1/2 tsp Horseradish-red/white
  8. Take 2 envelope jimmy dean's/pioneer peppered gravy or you can make it from scratch
  9. Take 2 cup 1% Milk

White or almost-white floors look "dirty" or show every speck that hits the floor. Please notice the words I've used: look. Cleaning is needed for every floor. "Cajun" style - Gumbo, uses no tomatoes. However all gumbos starts with the basic "holy trinity" (onions, peppers, & celery), a good stock, and various meat, fowl, and shellfish.

Instructions to make "BOSH" Polish White Stew/Gumbo:
  1. Heat oven to 350°
  2. 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…
  3. 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.
  4. Boil 6 eggs; about 14 minutes, then remove and cool eggs down in cold water.
  5. 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…..
  6. 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..
  7. 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…

The key is to make a roux and add okra or filé powder as a thickening agent. Place serrano peppers, garlic, and salt in a food processor; pulse until finely chopped. Everyday low prices and free delivery on eligible orders. See more ideas about Cajun recipes, Recipes, Louisiana. See more ideas about Recipes, Food, Vegetarian recipes.

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