Easy Lamb Creole Gumbo
Courtesy of American Lamb Board 6 Servings • 10 Min. Prep Time • 2 Hrs. Cook Time • Bakery fresh French bread| Ingredients |
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| 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 |
Directions:
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.
Nutrition:
Calories: 324; Total Fat: 16g; Cholesterol: 54mg; Total Carbs: 22g; Fiber: 4g; Protein: 19g; Sodium: 1501mg;