Easy Lamb Creole Gumbo From Tony Burke

2 tb Vegetable oil

Flour 2 lb Lamb riblets

2 cn Stewed tomatoes(16oz)

4 c Chicken broth

1 c White wine

1/2 c Chopped parsley

1/2 Lemon,sliced/seeded

2 ts Salt

1 ts Thyme

1 Bay leaf

1 ts Instant minced garlic

1 pk Frozen sliced okra(10oz)

1 cn Black-eyed peas(15oz)

1. Heat oil in large Dutch oven; dust riblets with flour and brown on all

sides in hot oil. 2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and

seasonings. 3. Cover and simmer 1 1/2 hours.

4. Add okra and peas; cook, covered, 10 to 15 minutes.

NOTE: Meat may be removed from bones before servings. This gumbo freezes well.