Firefly Lamb Jambalaya

• From: American Lamb Board

Ingredients

• 3 to 4 tbs canola oil

• 3 cups leg of 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 Tbs garlic

• 12 whole crawfish

• 1 cup crawfish tail meat

• 1 cup chicken stock

• 12 lamb chops

• salt and pepper as needed

• cornstarch as needed

• Jambalaya Broth:4 red bell peppers, julienne

• 4 yellow bell peppers, julienne

• 3 stalks celery, sliced

• 2 quarts tomatoes, diced

• 2 yellow onions, sliced

• 2 bay leaves

• 2 Tbs garlic, minced

• 1 Tbs chili flakes

• salt and pepper to taste

• 1 quart water 1 quart

• Jambalaya Rice:2 quarts cooked white rice, still warm

• 3 Tbs tomato paste

• 2 Tbs smoked paprika

• 1 Tbs garlic powder

• 2 tsp oregano leaves, crushed

• 1 tsp ground bay leaf

• 1 tsp cayenne 1 teaspoon

• salt to taste

Lamb meets crawfish jambalaya in this ode to one of Creole cookery's hallmarks

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 RicePlace 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.