Firefly Lambalaya
Ingredients
- 3 to 4 Tbsp. Canola oil
- 3 cups Leg of American Lamb, cut into 1-inch pieces
- 1 cup Spanish chorizo
- 1 cup Red onion, sliced
- 1/2 cup Green bell pepper, diced
- 1/2 cup Celery, diced
- 2 Tbsp. Garlic
- 12 Whole crawfish
- 1 cup Crawfish tail meat
- 1 qt. Jambalaya Broth (recipe follows)
- 2 qt. Jambalaya Rice (recipe follows)
- 1 cup Chicken stock
- 12 American Lamb chops
- Salt and pepper as needed
- Cornstarch as needed
- 4 Red bell peppers, julienne
- 4 Yellow bell peppers, julienne
- 3 stalks Celery, sliced
- 2 qt. Tomatoes, diced
- 2 Yellow onions, sliced
- 2 Bay leaves
- 2 Tbsp. Garlic, minced
- 1 Tbsp. Chili flakes
- Salt and pepper to taste
- 1 qt. water
- 2 qt. Cooked white rice, still warm
- 3 Tbsp. Tomato paste
- 2 Tbsp. Smoked paprika
- 1 Tbsp. Garlic powder
- 2 tsp. Oregano leaves, crushed
- 1 tsp. Ground bay leaf
- 1 tsp. Cayenne
- Salt to taste
Directions
For the Jambalaya Broth: Place peppers, celery, tomatoes, onions, bay leaves, garlic, chili flakes, salt, pepper and water in a large pot and bring to a boil. Let simmer for 30 minutes; remove bay leaves and store in refrigerator until needed.
For the Jambalaya Rice: Place rice in a bowl with tomato paste, paprika, garlic, oregano, bay leaf, cayenne and salt; mix thoroughly. Store in refrigerator until ready for use.
In a shallow pan, over a medium-high flame, add oil. Add lamb and chorizo, cooking to brown and crumble chorizo. Season with salt. Stir in onion, bell pepper, celery and garlic. Sauté for 6 to 7 minutes. Add the whole crawfish and crawfish meat. Cook for about 2 minutes. Add broth and rice. Bring to a boil, lower heat and cook until rice softens and absorbs the broth. Use chicken stock as needed to help keep the Jambalaya loose. Adjust for salt.
Season lamb chops with salt and pepper; dredge in cornstarch. Deep fry for about 1-1/2 minutes.
Serve Jambalaya in bowl. Place the lamb chop and whole crawfish on top of the Jambalaya.