Easy Lamb Creole Gumbo
28
28
Ingredients
| 2 | tablespoons |
vegetable oil
|
|
| 2 | pounds |
lamb rib chops
|
* |
| 4 | cups |
chicken broth
|
|
| ½ | cup |
parsley leaves
chopped |
|
| 2 | teaspoons |
salt
|
|
| 1 | each |
bay leaves
|
* |
| 10 | ounces |
okra
frozen, sliced |
|
| 1 | x |
all-purpose flour
|
* |
| 16 | ounces |
tomatoes, stewed, canned
|
|
| 1 | cup |
white wine
|
* |
| ½ | each |
lemon
sliced/seeded |
|
| 1 | teaspoon |
thyme
|
* |
| 1 | teaspoon |
garlic
dried, minced |
|
| 15 | ounces |
black-eyed peas
|
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.
