Title: Easy lamb creole gumbo from tony burke
 Categories: Cyberealm, 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.