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Easy Lamb Creole Gumbo From Tony Burke

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Submitted by lwillis775

Lamb Creole gumbo with browned riblets, stewed tomatoes, okra, black-eyed peas, white wine, and lemon. A Cajun-Louisiana stew with a lamb twist that freezes well.

YIELD

8 servings

PREP

15 min

COOK

READY

A Cajun-style gumbo that swaps the usual chicken or sausage for lamb riblets, which add a rich, slightly gamy depth to the tomato and broth base. The riblets braise for 90 minutes until the meat is falling off the bone, then okra and black-eyed peas go in for a quick finish.

Browning the flour-dusted riblets hard on all sides before braising is where the gumbo gets its foundation. That caramelized crust on the lamb builds a fond on the bottom of the Dutch oven that dissolves into the stewed tomatoes, chicken broth, and white wine to create a deeply flavorful, slightly thickened broth.

A whole peeled lemon simmered in the pot is an unusual move for gumbo, but it does something clever. It brightens the heavy, meaty broth and cuts through the richness of the lamb fat without adding any identifiable citrus taste. You’ll just notice the stew tastes cleaner and more balanced.

Drain the fat after browning. Lamb riblets render a lot of fat, and skipping this step makes the gumbo greasy.

Chef Tips

  • Brown the riblets in batches so they sear instead of steam. Crowding the pot drops the temperature.
  • The okra thickens the broth naturally as it simmers. If you want a thicker gumbo, add the okra earlier.
  • Remove the bay leaf and lemon before serving. Pull the meat off the bones if you prefer boneless bites in the bowl.
  • This freezes beautifully. Make a double batch and freeze half for easy weeknight dinners.

Variations

  • Serve over steamed white rice or with crusty French bread for sopping up the broth.
  • Add andouille sausage alongside the lamb for a more traditional Cajun gumbo with extra smoky flavor.
  • Stir in a tablespoon of file powder after cooking for a more authentic Louisiana finish.

Ingredients

2 30
TABLESPOONS ML VEGETABLE OIL
1
X ALL-PURPOSE FLOUR
to taste *
2 907.2
POUNDS G LAMB RIBLET *
32 924.8
4 946
CUPS ML CHICKEN BROTH
1 237
CUP ML WHITE WINE *
½ 118
CUP ML PARSLEY LEAVES
chopped
2 10
TEASPOONS ML SALT
1 5
TEASPOON ML THYME *
1 1
EACH BAY LEAF *
1 5
TEASPOON ML GARLIC
minced
1 1
PACKAGE PACKAGE OKRA
frozen, sliced *
15 433.5
OUNCES ML/G BLACK-EYED PEA
½ 0.5
EACH LEMONS
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 1½ hours.

Add okra and peas.

Cook, covered, 10 to 15 minutes.

NOTE: Meat may be removed from bones before servings.

This gumbo freezes well.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 193 24% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 1039mg 43%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 14%
Sugars g
Protein 14g
Vitamin A 16% Vitamin C 29%
Calcium 10% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 
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