Polska Kielbasa Gumbo Recipes
SMOKED SAUSAGE GUMBO
Serve up the flavors of the bayou! You'll leave the table satisfied, as it's chock-full of veggies, seasonings and sausage. Add in even more Cajun flavor with Andouille sausage. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the celery, onion, green pepper and carrot in oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened., Transfer to a 3-qt. slow cooker. Stir in the sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low for 4-5 hours or until heated through. Serve with rice. Freeze Option: Freeze soup and rice, if desired, in freezer containers. Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through, adding a little water if necessary. Serve gumbo with rice.
Nutrition Facts : Calories 391 calories, Fat 30g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 1011mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein.
POLSKA KIELBASA GUMBO
One of our family favorites especially during the cold winter months. For a healthy substitution use lean turkey kielbasa. Enjoy!
Provided by Cheri Jochim @Cjochim
Categories Other Soups
Number Of Ingredients 7
Steps:
- Cut sausage into small bite size pieces. Place in a soup pot and brown
- Add bullion, water, and Ro-tel bring to a boil and simmer 5 minutes
- Add remaining ingredients bring to a boil, reduce heat and simmer 5 minutes. Then remove from heat let sit for another 5-8 minutes before serving.
HOMEMADE POLISH SAUSAGE (KIELBASA)
This recipe sounds more like the fresh kielbasa we get from the Polish butcher than any other recipe I have come across. Unlike the smoked version, this needs to be cooked thoroughly. You can roast the kielbasa at 425°F for 45 minutes or simmer it in water for 30 minutes.
Provided by Lorac
Categories Meat
Time 2h30m
Yield 5 pounds, 20 serving(s)
Number Of Ingredients 12
Steps:
- Soak casings in warm water.
- Using a coarse disk, grind meats and fat together.
- Add remaining ingredients and mix well.
- Stuff the casings, creating 18-24 inch links.
- Allow to dry 3-4 hours in a cool place or refrigerate uncovered for 24 hours.
Nutrition Facts : Calories 726.9, Fat 74.7, SaturatedFat 28.7, Cholesterol 83.4, Sodium 323.1, Carbohydrate 1, Fiber 0.5, Sugar 0.1, Protein 11.9
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