Savory Lamb Creole Gumbo

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When you are dating a southern gal or guy, it is a nice gesture to master a dish to make them feel truly at home. For some good old southern cookin’ try this easy to make Lamb Creole Gumbo. And let the good times roll – or as the say in N’Awlins: “Laissez Les Bon Temps Roulez”!

EasyLambCreoleGumbo_f.jpgSavory Lamb Creole Gumbo
6 to 8 servings

Ingredients:

  • 1 pound American Lamb leg or shoulder, cut into 1-inch cubes
  • 3 tablespoons all-purpose flour
  • 2 tablespoons oil
  • 2 cans (16 ounces each) stewed tomatoes
  • 4 cups chicken broth
  • 1 cup white wine
  • 1/4 cup chopped parsley
  • 1/2 lemon, sliced
  • 2 teaspoons salt
  • 1 teaspoon dried thyme leaves, crushed
  • 1 bay leaf
  • 1 garlic clove, finely chopped
  • 1 package (10 ounces) frozen sliced okra, defrosted
  • 1 can (15 ounces) black-eyed peas, rinsed and drained

Directions:

  1. Coat lamb with flour.  
  2. In large pan with cover, heat oil over medium-hot heat.  Add lamb and brown.  
  3. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic.
  4. Simmer, covered, 1-1/2 hours.  
  5. Add okra and black-eyed peas.  Cook 10 to 15 additional minutes.  
  6. Remove bay leaf before serving.