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Easy Lamb Creole Gumbo

cajun

2 tablespoons Vegetable oil
1/2 Lemon; sliced/seeded
Flour
2 teaspoons Salt
2 pounds Lamb riblets
1 teaspoon Thyme
2 cans Stewed tomatoes(16oz)
1 Bay leaf
4 cups Chicken broth
1 teaspoon Instant minced garlic
1 cup White wine
1 package Frozen sliced okra(10oz)
1/2 cup Chopped parsley
1 can 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.

Yield: 8 servings

Preparation Time: 0:00

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