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Easy Lamb Creole Gumbo soup

Easy Lamb Creole Gumbo ( soup )
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Ingredients

  • 1 pound lamb leg or shoulder, cut into 1 inch cubes
  • 3 tablespoons all purpose flour
  • 2 tablespoons oil
  • 32 ounces 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
  • 10 ounces frozen sliced okra, defrosted
  • 15 ounces canned black eyed peas, rinsed and drained

Directions

  1. 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.
  2. Simmer, covered, 11⁄2 hours. Add okra and black eyed peas. Cook 10 to 15 additional minutes. Remove bay leaf before serving.
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