Firefly Lambalaya

Firefly Lambalaya

From: Executive chefs/partners Monique King and Paul Rosenbluh, Firefly Bistro, South Pasadena, CA. Yield: 12 servings.

3 to 4 Tbsp. canola oil
3 cups leg of lamb, cut into 1” pieces
1 cup chorizo
1 cup red onion, sliced
½ cup green bell pepper, diced
½ cup celery, diced
2 Tbsp. garlic
12 whole crawfish
1 cup crawfish tail meat
1 qt. jambalaya broth (recipe follows)

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