EASY LAMB CREOLE GUMBO FROM TONY BURKE

      Title: EASY LAMB CREOLE GUMBO FROM TONY BURKE
  Categories: Cajun
       Yield: 8 Servings
  
       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.

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