Recipe courtesy of Bobby Flay
Episode: Jambalaya
Bobby Flay's Fra Diavolo Jambalaya
Total:
2 hr
Active:
40 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
2 hr
Active:
40 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 2 red bell peppers
  • 4 plum tomatoes, halved
  • 5 cloves garlic, peeled, plus 3 cloves, thinly sliced
  • 6 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 to 2 tablespoons chipotle puree, depending on how spicy you like it
  • 12 ounces Spanish style chorizo, sliced in 1/4-inch thick slices
  • 1 large Spanish onion, finely chopped
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon red pepper flakes
  • 2 cups long-grain white rice
  • 1/2 cup vodka
  • 2 to 3 cups lobster stock
  • 1 tablespoon finely chopped fresh oregano leaves
  • 1 pound cultivated mussels, scrubbed
  • 2 steamed lobsters (1 1/2 pounds each) meat removed
  • 1 pound jumbo lump crabmeat
  • 3 tablespoons chopped fresh basil leaves
  • 1/4 cup coarsely chopped fresh parsley leaves
  • 1/4 cup thinly sliced green onions

Directions

Preheat oven to 375 degrees F.

Place the peppers, tomatoes and 5 garlic cloves on a baking sheet, drizzle with 3 tablespoons of the oil and season with salt and pepper. Roast until the peppers and tomatoes are slightly charred and the garlic is golden brown. Transfer to a food processor with the chipotle puree and process until smooth; scrape into a bowl.

Heat a large saute pan over medium heat. Add the chorizo and cook until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels.

Heat the remaining 3 tablespoons of oil in a Dutch oven over high heat. Add the onion and cook until soft. Add the sliced garlic and cook until lightly golden brown. Add the red pepper flakes and cook for 20 seconds. Stir in the rice and cook for 2 minutes.

Add the vodka and cook until reduced. Add the tomato/pepper puree and enough stock to cover, season with salt and bring to a boil. Add the chorizo and oregano, cover and cook for 10 minutes. Lift the lid, add the mussels, cover again and cook until the mussels have opened, discarding any that do not, and the rice is al dente and all the liquid is absorbed. Remove from the heat and let sit 5 minutes. Fluff with a fork and stir in the lobster meat and crabmeat, fresh basil, parsley and green onions.

IDEAS YOU'LL LOVE

Shrimp Fra Diavolo

Recipe courtesy of Giada De Laurentiis

Shrimp and Angel Hair Fra Diavolo

Recipe courtesy of Emeril Lagasse

Grilled Rib-eye with Fra Diavolo Lobster Relish

Recipe courtesy of Bobby Flay

Cherry Tomato Fra Diavolo Sauce, Seafood and Pasta

Recipe courtesy of Rachael Ray

Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette

Recipe courtesy of Bobby Flay

Bobby Flay's Dessert Pizza

Recipe courtesy of Bobby Flay

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c