Title: Easy Lamb Creole Gumbo From Tony Burke
Categories: Cajun
Yield: 8 Servings

2	tb	Vegetable oil
		Flour
2	lb	Lamb riblets
2	cn	Stewed tomatoes(16oz)
4	c	Chicken broth
1	c	White wine
1/2	c	Chopped parsley
1/2		Lemon,sliced/seeded
2	ts	Salt
1	ts	Thyme
1		Bay leaf
1	ts	Instant minced garlic
1	pk	Frozen sliced okra(10oz)
1	cn	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 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.

previous

next