| Easy Lamb Creole Gumbo | Category: beef/Soup/stew | Get More Recipes |
| Serves: 8 |
Preparation Time: |
Cooking Time: 2 hours |
| Description: Well worth the wait! | ||
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| Ingredients | Amount | Variations |
| lamb riblets, dusted with flour | 2 lb.s | |
| vegetable oil | 2 T. | |
| garlic, finely chopped | 3 cloves | RC Roasted Garlic Base |
| stewed tomatoes | 2-14 oz. cans | |
| RC Lamb Base | 4 tsp. | RC Beef, Veal, or Pork Base |
| water | 4 cups | |
| white wine | 1 cup | |
| parsley, fresh, chopped | 1/2 cup | |
| lemon, sliced/seeded | 1/2 | |
| salt | to taste | |
| thyme | 1 tsp. | |
| bay leaf | 1 | |
| okra, frozen, sliced | 1 pk. | |
| black-eyed peas | 1 cn/ 15 oz. | |
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Directions: Add garlic and sauté 30 seconds. Do not burn. Drain fat from pan; add tomatoes, water, Lamb Base, wine, parsley, lemon slices and seasonings. Cover and simmer 1 & 1/2 hours. Add okra and peas; cook, covered, 10-15 minutes. Note: Meat may be removed from bones before servings. This gumbo freezes well. Note: Remove bay leaf before serving. |
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