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Easy Lamb Creole Gumbo From Tony BurkeRecipe : Easy Lamb Creole Gumbo From Tony Burke
Procedure :
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. |
