2 tb Vegetable oil

2 lb Lamb riblets

4 c Chicken broth

1/2 c Chopped parsley

2 ts Salt

1 ea Bay leaf

1 pk Frozen sliced okra(10oz)

1 x Flour

2 cn Stewed tomatoes(16oz)

1 c White wine

1/2 ea Lemon,sliced/seeded

1 ts Thyme

1 ts Instant minced garlic

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.