Easy lamb creole gumbo
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| Flour | ||
| 2 | pounds | Lamb riblets |
| 2 | cans | Stewed tomatoes(16oz) |
| 4 | cups | Chicken broth |
| 1 | cup | White wine |
| ½ | cup | Chopped parsley |
| ½ | Lemon,sliced/seeded | |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Thyme |
| 1 | Bay leaf | |
| 1 | teaspoon | Instant minced garlic |
| 1 | pack | Frozen sliced okra(10oz) |
| 1 | can | Black-eyed peas(15oz) |
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 1½ 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.
Submitted By MICHAEL ORCHEKOWSKI On 10-12-94