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)
2 qt. jambalaya rice (recipe follows)
1 cup chicken stock
12 lamb rack chops
as needed, salt and pepper
as needed, cornstarch
Jambalaya Broth:
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
to taste, salt and pepper
1 qt. water
Jambalaya Rice:
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
to taste, salt
For 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 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 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. Saute 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 1½ minutes.
Serve jambalaya in bowl. Place lamb chop and whole crawfish on top of the jambalaya.
