When you are dating a southern gal or guy, it is a nice gesture to master a dish to make them feel truly at home. For some good old southern cookin' try this easy to make Lamb Creole Gumbo. And let the good times roll - or as the say in N'Awlins: "Laissez Les Bon Temps Roulez"!

Savory Lamb Creole Gumbo
6 to 8 servings

Ingredients:

• 1 pound American Lamb leg or shoulder, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons oil
• 2 cans (16 ounces each) 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
• 1 package (10 ounces) frozen sliced okra, defrosted
• 1 can (15 ounces) black-eyed peas, rinsed and drained

Directions:

1. Coat lamb with flour.  
2. In large pan with cover, heat oil over medium-hot heat.  Add lamb and brown.  
3. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic.
4. Simmer, covered, 1-1/2 hours.  
5. Add okra and black-eyed peas.  Cook 10 to 15 additional minutes.  
6. Remove bay leaf before serving.