Easy Lamb Creole Gumbo

Course : Cajun
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

2 tablespoons vegetable oil
1/2 medium lemon -- sliced/seeded
2 tablespoons flour
2 teaspoons salt
2 pounds lamb riblets
1 teaspoon thyme
32 ounces stewed tomatoes
1 piece bay leaf
4 cups chicken broth
1 teaspoon garlic minced
1 cup white wine
10 ounces frozen sliced okra
1/2 cup chopped parsley
1 can black-eyed peas -- (15oz)
 

Preparation / Directions:

1. Heat oil in large Dutch oven; dust riblets with flour and brown on all sides in hot oil. 2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and seasonings. 3. Cover and simmer 1 1/2 hours. 4. Add okra and peas; cook, covered, 10 to 15 minutes. NOTE: Meat may be removed from bones before servings. This gumbo freezes well.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cajun Recipes