Food Network: Bobby Flay's Fra Diavolo Jambalaya

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Bobby Flay's Fra Diavolo Jambalaya
Recipe courtesy Bobby Flay

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

Instructions
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.