2 tablespoon Vegetable oil
2 lb Lamb riblets
2 can Stewed tomatoes(16oz)
4 cups Chicken broth
1 cups White wine
½ cups Chopped parsley
2 teaspoon Salt
1 teaspoon Thyme
1 Bay leaf
1 teaspoon Instant minced garlic
1 package Frozen sliced okra(10oz)
1 can 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 1½ 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.