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Print this Recipe    Gumbo

Easy Lamb Creole Gumbo
Yield: 8 servings

2 Tbsp vegetable oil
2 lb lamb riblets
1/2 lemon, sliced/seeded
flour
2 tsp salt
1 tsp thyme
2 16-oz can stewed tomatoes
1 bay leaf
4 cups chicken broth
1 tsp instant minced garlic
1 cup white wine
10 oz pkg frozen sliced okra
15 oz can black-eyed peas
1/2 cup chopped parsley

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.

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