Easy Lamb Creole Gumbo
Courtesy of American Lamb Board
Serve With:
Bakery fresh French bread
Servings: 6
Prep Time: 10 Min.
Cook Time: 2 Hrs.
What you need:
* 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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