Lamb Creole Gumbo

Servings:
6-8
Prep Time:
10 mins.
Cook Time:
2 hrs.

Ingredients

  • 1 pound Catelli Fresh American Lamb leg or shoulder, cut into 1” 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

Preparation

1. Coat lamb with flour. In large pan with cover, heat oil over medium-hot heat. Add lamb and brown.

2. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf, and garlic. Simmer, covered, 1 1/2 hours. Add okra and black-eyed peas.

3. Cook 10 to 15 additional minutes. Remove bay leaf before serving.

Photo & Recipe: American Lamb Board

Categories: Lamb, Lamb Cubes, Lamb Leg