Lamb Creole Gumbo
Rich, savory cubes of lamb simmer with tomatoes, okra, black-eyed peas, and aromatic herbs in a Creole-inspired gumbo that brings bold Southern-style flavor to the table. This hearty stew combines tender meat and plenty of spice for a satisfying meal perfect served over rice.
| Serving Size | 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
- Coat lamb with flour. 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. Simmer, covered, 1 1/2 hours. Add okra and black-eyed peas.
- Cook 10 to 15 additional minutes. Remove bay leaf before serving.
Lamb Creole Gumbo
Rich, savory cubes of lamb simmer with tomatoes, okra, black-eyed peas, and aromatic herbs in a Creole-inspired gumbo that brings bold Southern-style flavor to the table. This hearty stew combines tender meat and plenty of spice for a satisfying meal perfect served over rice.
6 - 8
Prep: 10 mins.
Cook: 2 hrs.
Preparation
- Coat lamb with flour. 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. Simmer, covered, 1 1/2 hours. Add okra and black-eyed peas.
- Cook 10 to 15 additional minutes. Remove bay leaf before serving.
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
