black-eyed pea, lamb, and mustard green gumbo

Ingredients

• Servings: 24
• 1 (6 pound) lamb butt, cut into cubes
• salt and ground black pepper to taste
• 1 pinch ground thyme, or to taste
• 8 slices bacon, cut into 1-inch pieces
• 1 1/2 pounds okra, sliced crosswise into 1/2-inch-wide pieces
• 3 pounds smoked sausage, sliced and halved
• 2 cups chopped onion
• 2 cups chopped bell pepper
• 2 cups chopped celery
• 2 tablespoons chopped garlic
• 1 gallon chicken stock, divided
• 1 (16 ounce) jar premade roux (such as kary's®)
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons file powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 4 bay leaves
• 1 pinch seasoning (such as slap ya mama®)
• 5 (15 ounce) cans black-eyed peas, undrained
• 4 (15 ounce) cans mustard greens, drained
• 2 (10 ounce) cans diced tomatoes with green chile peppers (such as ro*tel®)
• 1 (16 ounce) package sliced fresh mushrooms

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• preheat oven to 375 degrees f (190 degrees c).
• season lamb cubes with salt, pepper, and thyme to taste and place in a cast iron skillet.
• cook lamb cubes in the preheated oven until cooked through, about 30 minutes. transfer lamb from skillet to a bowl, reserving drippings.
• cook and stir bacon in a 9-quart dutch oven or heavy pot over medium heat until browned, 5 to 7 minutes. remove bacon with a slotted spoon and place on a paper towel-lined plate, reserving bacon grease.
• cook and stir okra in the bacon grease over medium heat until lightly browned, about 5 minutes. transfer okra to a bowl, reserving bacon grease. cook and stir smoked sausage in bacon grease until browned, about 5 minutes. add onion, bell pepper, celery, and garlic to sausage; cook and stir until softened, 5 to 10 minutes.
• stir 48 fluid ounces chicken stock into sausage mixture and bring to a simmer. stir roux into broth mixture until dissolved and slightly thickened, 2 to 3 minutes. slowly stir 48 fluid ounces chicken stock into thickened stock; bring back to a simmer.
• mix lamb, lamb drippings, bacon, chili powder, paprika, 2 teaspoons black pepper, file powder, rosemary, 1 teaspoon thyme, bay leaves, and seasoning into thickened chicken stock; simmer, stirring often and skimming off fat, until flavors blend, about 1 hour.
• stir black-eyed peas, mustard greens, diced tomatoes with green chile peppers, mushrooms, and remaining chicken stock into lamb-stock mixture; simmer for 1 hour more.