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Easy Lamb Creole Gumbo


Course : Cajun
Serves: 8
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Ingredients:


2 tablespoons vegetable oil

1/2 medium lemon -- sliced/seeded

2 tablespoons flour

2 teaspoons salt

2 pounds lamb riblets

1 teaspoon thyme

32 ounces stewed tomatoes

1 piece bay leaf

4 cups chicken broth

1 teaspoon garlic minced

1 cup white wine

10 ounces frozen sliced okra

1/2 cup chopped parsley

1 can black-eyed peas -- (15oz)
 

Preparation / Directions:


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.

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