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Easy Lamb Creole Gumbo From Tony Burke

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Submitted by lwillis775

YIELD

8 servings

PREP

15 min

COOK

READY

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
2 907.2
POUNDS G LAMB RIBLETS *
32 924.8
4 946
CUPS ML CHICKEN BROTH
1 237
CUP ML WHITE WINE *
½ 118
CUP ML PARSLEY LEAVES
chopped
2 1E+1
TEASPOONS ML SALT
1 5
TEASPOON ML THYME *
1 1
EACH EACH BAY LEAVES *
1 5
TEASPOON ML GARLIC
minced
1 1
PACKAGE PACKAGE OKRA
frozen, sliced *
15 433.5
OUNCES ML/G BLACK-EYED PEAS
½ 0.5
EACH 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 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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