Easy lamb creole gumbo from tony burke

Yield: 8 servings

Measure 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)

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.

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