Recipe - Easy Lamb Creole Gumbo

2 tablespoon Vegetable oil
2 pound Lamb riblets
4 cup Chicken broth
One half cup Chopped parsley
2 teaspoon Salt
1 Bay leaf
1 pack Frozen cut or sliced up okra(10oz)
Flour
2 cn Stewed tomatoes(16oz)
1 cup White wine
One half Lemon, cut or sliced up /seeded
1 teaspoon Thyme
1 teaspoon Instant minced garlic
1 cn Blackeyed 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 One half 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini