Thursday, September 17, 2009

Easy Lamb Creole Gumbo


2 tablespoon Vegetable oil
2 lb Lamb riblets
2 can Stewed tomatoes(16oz)
4 cups Chicken broth
1 cups White wine
½ cups Chopped parsley
½ Lemon,sliced/seeded
2 teaspoon Salt
1 teaspoon Thyme
1 Bay leaf
1 teaspoon Instant minced garlic
1 package 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.

Bay Leaves:

1 comment:

Peebs And Roo said...

Never had Gumbo of any sort. Maybe I'll give this a try, it sounds yummy!