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Easy Lamb Creole Gumbo From Tony Burke

Yields:8 servings
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Recipe Cooking TimePreparation15 minutes
Cooking1 hours
Ready In2 hours
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Ingredients

2 tablespoons vegetable oil
1 x flour, all-purpose
2 pounds lamb riblets
32 ounces tomatoes, stewed, canned
4 cups chicken broth
1 cup white wine
1/2 cup parsley leaves chopped
2 teaspoons salt
1 teaspoon thyme
1 each bay leaf
1 teaspoon garlic minced
1 package okra frozen, sliced
15 ounces black-eyed peas
1/2 each lemon peeled and seeded

Directions

Heat oil in large Dutch oven.

Dust riblets with flour and brown on all sides in hot oil.

Drain fat from pan; add tomatoes, broth, wine, parsley, and lemon.

Cover and simmer 1 1/2 hours.

Add okra and peas.

Cook, covered, 10 to 15 minutes.

NOTE: Meat may be removed from bones before servings.

This gumbo freezes well.

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Member Review

****

Creme Brulee

tastes yummy
 
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