Recipe Archives->Lamb->Gumbo

Easy Lamb Creole Gumbo  
Yield: 8 servings
  
2 Tbsp vegetable oil
2 lb lamb riblets 
1/2 lemon, sliced/seeded
flour   
2 tsp salt
1 tsp thyme
2 16-oz can stewed tomatoes
1 bay leaf
4 cups chicken broth 
1 tsp instant minced garlic
1 cup white wine 
10 oz pkg frozen sliced okra
15 oz can black-eyed peas
1/2 cup chopped parsley                     
 
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, lemon slices and seasonings. Cover and simmer 1 1/2
hours. Add okra and peas; cook, covered, 10 to 15 minutes.

NOTE: Meat may be removed from bones before servings. This gumbo
freezes well.

Printable version: gumbo.txt.