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  Recipe Home » Cajun » Easy Lamb Creole Gumbo From Tony Burke
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  Easy Lamb Creole Gumbo From Tony Burke
  Category: Cajun
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 241
Ingredients:
2 tbsp Vegetable oil
Flour
2 lb Lamb riblets
2 can Stewed tomatoes(16oz)
4 cup Chicken broth
1 cup White wine
1/2 cup Chopped parsley
1/2 Lemon,sliced/seeded
2 tsp Salt
1 tsp Thyme
1 Bay leaf
1 tsp Instant minced garlic
1 package Frozen sliced okra(10oz)
1 can Black-eyed peas(15oz)
Instructions:
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.
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