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Easy Lamb Creole Gumbo
Courtesy of American Lamb Board
Serve With:
Servings: 6
Bakery fresh French bread Prep Time: 10 Min. Cook Time: 2 Hrs. What you need:
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+ 1 lb. American Lamb boneless leg or shoulder, cut into 1 in. cubes
+ 3 Tbsp. flour + 2 Tbsp. vegetable oil + 2 cans ( 16 oz. each) stewed tomatoes + 4 c. low sodium chicken broth, canned + 1 c. white wine + 1/4 c. chopped parsley + 1/2 lemon, sliced + 2 tsp. salt + 1 tsp. dried thyme leaves, crushed + 1 bay leaf + 1 clove garlic, finely chopped + 1 pkg. ( 10 oz.) frozen sliced okra, defrosted + 1 can (15 oz.)black-eyed peas, rinsed and drained What to do:
1. Coat lamb with flour.
2. In large pan with cover, heat oil over medium-hot heat. Add lamb and brown. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic. 3. Simmer, covered, 1-1/2 hrs. Add okra and black-eyed peas. Cook 10 to 15 additional min. Remove bay leaf before serving. Nutritional information:
Calories: 324; Total Fat: 16g; Cholesterol: 54mg; Total Carbs: 22g; Fiber: 4g; Protein: 19g; Sodium: 1501mg;
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