Easy Lamb Creole Gumbo
2 tablespoons Vegetable oil
2 pounds Lamb riblets
4 cups Chicken broth
1/2 cup Chopped parsley
2 teaspoons Salt
1 Bay leaf
1 pk Frozen sliced okra(10oz)
Flour
2 cans Stewed tomatoes(16oz)
1 cup White wine
1/2 Lemon, sliced/seeded
1 teaspoon Thyme
1 teaspoon Instant minced garlic
1 can Black-eyed peas(15oz)
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. 4. Add okra and peas; cook, covered, 10 to 15 minutes. NOTE: Meat may be removed from bones before servings. This gumbo freezes well. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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