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Easy Lamb Creole Gumbo

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


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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