Firefly Lambalaya
INGREDIENTS
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3 to 4 Tbsp. Canola oil
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3 cups Leg of American Lamb, cut into 1-inch pieces
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1 cup Spanish chorizo
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1 cup Red onion, sliced
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1/2 cup Green bell pepper, diced
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1/2 cup Celery, diced
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2 Tbsp. Garlic
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12 Whole crawfish
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1 cup Crawfish tail meat
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1 qt. Jambalaya Broth (recipe follows)
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2 qt. Jambalaya Rice (recipe follows)
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1 cup Chicken stock
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12 American Lamb chops
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Salt and pepper as needed
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Cornstarch as needed
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Jambalaya Broth
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4 Red bell peppers, julienne
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4 Yellow bell peppers, julienne
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3 stalks Celery, sliced
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2 qt. Tomatoes, diced
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2 Yellow onions, sliced
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2 Bay leaves
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2 Tbsp. Garlic, minced
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1 Tbsp. Chili flakes
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Salt and pepper to taste
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1 qt. water
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2 qt. Cooked white rice, still warm
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3 Tbsp. Tomato paste
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2 Tbsp. Smoked paprika
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1 Tbsp. Garlic powder
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2 tsp. Oregano leaves, crushed
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1 tsp. Ground bay leaf
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1 tsp. Cayenne
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Salt to taste
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