Yield: 8 servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
\N \N | Flour |
2 pounds | Lamb riblets |
2 cans | Stewed tomatoes(16oz) |
4 cups | Chicken broth |
1 cup | White wine |
½ cup | Chopped parsley |
½ \N | Lemon,sliced/seeded |
2 teaspoons | Salt |
1 teaspoon | Thyme |
1 \N | Bay leaf |
1 teaspoon | Instant minced garlic |
1 pack | 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.