Ingredients
3 to 4 tbs canola oil3 cups leg of lamb, cut into 1-inch pieces1 cup Spanish chorizo1 cup red onion, sliced1/2 cup green bell pepper, diced1/2 cup celery, diced2 Tbs garlic12 whole crawfish1 cup crawfish tail meat1 cup chicken stock12 lamb chops salt and pepper as needed cornstarch as neededJambalaya Broth:4 red bell peppers, julienne 4 yellow bell peppers, julienne3 stalks celery, sliced2 quarts tomatoes, diced2 yellow onions, sliced2 bay leaves2 Tbs garlic, minced1 Tbs chili flakes salt and pepper to taste1 quart water 1 quartJambalaya Rice:2 quarts cooked white rice, still warm 3 Tbs tomato paste2 Tbs smoked paprika1 Tbs garlic powder2 tsp oregano leaves, crushed1 tsp ground bay leaf1 tsp cayenne 1 teaspoon salt to taste
Description
Lamb Meets Crawfish Jambalaya In This Ode To One Of Creole Cookery's Hallmarks
Walmart
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