Lamb Jambalaya

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Chef's Note: This is a different version of Jambalaya. Its very delicious and so easy to make, perfect those rare nights when you cannot decide between Chinese or Cajun food. Why settle for one or the other when you can have a little of each.

2 lbs. Cooked Lamb, cut into bite sized pieces
1 package Zatarains Jambalaya mix
2 1/2 cups water
1 lb. crab, cut into bite sized pieces
1/2 cup celery, diced
1/4 cup bamboo shoots
1/4 cup water chestnuts, sliced
1/2 cup bean sprouts
1/2 cup snow peas
1/4 cup white onions, diced
1/3 cup carrots, shre ed
1 cup cabbage, shre ed
1/4 teaspoon black pepper
3 tablespoons soy sauce
3 tablespoons oil
4-6 tomatoes, depending on size and preference
1/4 cup pecans or peanuts, for a crunchier version (I prefer cashews) (optional) other meat (beef, chicken, duck, game, pork or other types of seafood can be substituted in the recipe) (optional)
Directions
1. Cook Zatarain's Jambalaya Mix according to package instructions, omitting the meat.
Reserve Mix
Heat oil in a wok.
Add lamb and cook until done.
Add all the vegetables and lightly stir fry leaving vegetables crisp.
Add the tomatoes.
Do not overcook.
Add soy sauce, pepper, and pecans and mix well.
Add cooked Jambalaya, stir to mix well and cook until rice is hot.
Can be served as an entree or side dish.

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