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, ...
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