EASY LAMB CREOLE GUMBO
EASY LAMB CREOLE GUMBO
INGREDIENTS
American Lamb leg or shoulder
1 POUND
All-purpose Flour
1 TBSP
Oil
3 TBSP
Stewed Tomatoes
2 Cans (16 ounces each)
White Wine
1 CUP
Chopped Parsley
1/4 CUP
Lemon, Sliced
1/2
Salt
2 TBSP
Dried Thyme Leaves, Crushed
2 TS
Bay Leaf
1
Garlic Clove, Finely Chopped
1
Frozen Sliced Okra, Defrosted
1 PACKAGE (10 OUNCES)
Black-Eyed Peas, Rinsed and Drained
1 CAN (15 OUNCES)
METHODOLOGY
1 . Coat lamb with flour.
2. In large pan with cover, heat oil over medium-hot heat.
3. Add lamb and brown.
4. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic.
5. Simmer, covered, 1-1/2 hours.
6. Add okra and black-eyed peas.
7. Cook 10 to 15 additional minutes.
8. Remove bay leaf before serving.
Plume D’ Agneau® has become known as
American raised lambs
among chefs, retailers and trusted customers
nationwide.
INGREDIENTS
American Lamb leg or shoulder
1 POUND
All-purpose Flour
1 TBSP
Oil
3 TBSP
Stewed Tomatoes
2 Cans (16 ounces each)
White Wine
1 CUP
Chopped Parsley
1/4 CUP
Lemon, Sliced
1/2
Salt
2 TBSP
Dried Thyme Leaves, Crushed
2 TS
Bay Leaf
1
Garlic Clove, Finely Chopped
1
Frozen Sliced Okra, Defrosted
1 PACKAGE (10 OUNCES)
Black-Eyed Peas, Rinsed and Drained
1 CAN (15 OUNCES)
METHODOLOGY
1 . Coat lamb with flour.
2. In large pan with cover, heat oil over medium-hot heat.
3. Add lamb and brown.
4. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic.
5. Simmer, covered, 1-1/2 hours.
6. Add okra and black-eyed peas.
7. Cook 10 to 15 additional minutes.
8. Remove bay leaf before serving.