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Easy Lamb Creole Gumbo


2 tablespoon Vegetable oil
2 lb Lamb riblets
1/2 Lemon, sliced/seeded
Flour
2 tsp Salt
1 tsp Thyme
2 can Stewed tomatoes(16 oz)
1 Bay leaf
4 cup Chicken broth
1 tsp Instant minced garlic
1 cup White wine
1 pk Frozen sliced okra (10oz)
1 can Black-eyed peas (15oz)
1/2 cup Chopped parsley

Yield: 8 servings

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. Add okra and peas; cook, covered, 10 to 15 minutes.

NOTE:
Meat may be removed from bones before servings. This gumbo freezes well.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.