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Easy Lamb Creole Gumbo From Tony Burke











Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber


2 tablespoons vegetable oil
1 x all-purpose flour
2 pounds lamb riblets
32 ounces tomatoes, stewed, canned
4 cups chicken broth
1 cup white wine
½ cup parsley leaves
2 teaspoons salt
1 teaspoon thyme
1 each bay leaves
1 teaspoon garlic
1 package okra
frozen, sliced
15 ounces black-eyed peas
½ each lemon
peeled and seeded


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

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 19324% of calories 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?


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