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2 hours
Prep: 10 minutes
Cook: 2 hours
180 calories per serving view nutrition facts
8 servings
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| 2 | tablespoons | vegetable oil | |
| 2 | pounds | lamb rib chops | |
| 4 | cups | chicken broth | |
| 1/2 | cup | parsley leaves | chopped |
| 2 | teaspoons | salt | |
| 1 | each | bay leaf | |
| 10 | ounces | okra | frozen, sliced |
| 1 | x | flour, all-purpose | |
| 16 | ounces | tomatoes, stewed, canned | |
| 1 | cup | white wine | |
| 1/2 | each | lemon | sliced/seeded |
| 1 | teaspoon | thyme | |
| 1 | teaspoon | garlic | dried, minced |
| 15 | ounces | black-eyed peas |
Heat oil in large Dutch oven; dust riblets with flour and brown on all sides in hot oil.
Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and seasonings.
Cover and simmer 1 1/2 hours.
Add okra and peas; cook, covered, 10 to 15 minutes.
NOTE: Meat may be removed from bones before servings.
This gumbo freezes well.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 903mg | 38% |
| Total Carbohydrate 28.0g | 9% |
| Dietary Fiber 3.0g | 13% |
| Sugars 6.0g | |
| Protein 7.0g | 13% |
| Vitamin A | 15% | Vitamin C | 24% | |
| Calcium | 9% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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