Recipes
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)

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish