Easy Lamb Creole Gumbo
Submitted by moonshine
Lamb Creole gumbo with browned lamb riblets, okra, black-eyed peas, stewed tomatoes, and white wine simmered low and slow. A hearty Louisiana-style pot that serves eight and freezes well.
YIELD
8 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsThis gumbo takes a Louisiana classic and swaps in lamb riblets for the usual chicken or sausage, and the result is something richer and more full-bodied than you’d expect. The meat gets dusted in flour and browned until crusty, then simmers for an hour and a half in a broth of stewed tomatoes, white wine, thyme, and lemon slices.
Okra and black-eyed peas go in at the end, just long enough to soften without turning mushy. The okra does double duty here: it adds that silky body gumbo is known for while the peas bring an earthy, creamy bite.
This pot feeds a crowd and freezes like a dream. Make it on Sunday, eat it all week.
Chef Tips
- Brown the lamb well on all sides. Those dark, crusty bits on the meat and the bottom of the pot are pure flavor. Don’t rush this step.
- Drain the fat after browning. Lamb riblets render a lot of fat. Pouring it off keeps the gumbo from being greasy.
- Remove the bay leaf before serving. It’s done its job flavoring the broth. Nobody wants to bite into one.
Variations
- Classic Creole gumbo: Swap the lamb for andouille sausage sliced into rounds for a more traditional New Orleans version.
- Rice bowl: Ladle the gumbo over a scoop of steamed white rice for a proper Southern dinner.
Ingredients
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, lemon slices and seasonings.
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.
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