Easy Lamb Creole Gumbo
Easy Lamb Creole Gumbo
Easy Lamb Creole Gumbo

Easy Lamb Creole Gumbo


December 13, 2015

Substituting lamb for the traditional meat in a Southern gumbo is a twist on a classic dish.

  • Prep: 10 mins
  • Cook: 2 hrs
  • Yields: 6 to 8 Servings


1 lb American Lamb leg or shoulder, cut into 1-inch cubes

3 tbsp all-purpose flour

2 tbsp neutral-flavored cooking oil such as canola

2 cans stewed tomatoes (16 ounce)

4 cups chicken broth

1 cup white wine

¼ cup chopped fresh parsley

½ lemon, sliced

2 tsp salt

1 tsp dried thyme leaves, crushed

1 bay leaf

1 garlic clove, finely chopped

1 package frozen sliced okra, defrosted (10 ounce)

1 can black-eyed peas, rinsed and drained (15 ounce)


1In a bowl, coat the lamb with the flour. In a large pan, heat the oil over medium-high heat. Add the lamb and brown it on all sides. Stir in the tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf, and garlic.

2Simmer, covered, for 1 1/2 hours. Add the okra and black-eyed peas. Cook for an additional 10 to 15 minutes.

3Remove the bay leaf from the gumbo before serving and ladle into bowls.

Recipe and image provided by the American Lamb Board


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