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Bobby Flay's Fra Diavolo Jambalaya Recipe

Bobby Flay's Fra Diavolo Jambalaya

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Average Rating:

Total Reviews: 15

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  • on February 19, 2011

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    Used shrimp instead Lobster ($$$
    would skip on the mussels as well, none of them opened before the rice was done,
    and I even put them in before I was supposed to.
    the rest was amazing.
    my wife loved

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  • on February 08, 2011

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    All I can say is ew, ew, barf, ew...i made it exactly as the recipe stated and no one at the dinner party enjoyed it. We ended up ordering chinese food instead.

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  • on December 28, 2010

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    or was very good but we had a hrd time gttig t mussels to cook with out turning up the heat too high and the rice burning. I would skip them next time or cook alongside in another pot and then add.....needed soem heat so canned chipotle peppers were nice. Coulnd't find the chipotle paste......would make it again with the above variations....

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  • on September 22, 2010

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    Let's go over the ingredient list and pick out all the major staples of Jambalaya.
    1 Rice. It's in there
    2 Bell peppers
    3 Tomatoes
    4 Chili Peppers
    5 Sausage (chorizo
    6 Garlic
    7 Onion
    8 Seafood

    I think that EIGHT (not one, EIGHT common ingredients plus an identical preparation format makes this dish okay to call a jambalaya. And Fra Diavolo is totally germain to this dish, making the title of the recipe appropriate as well. More than that, it tastes like jambalaya, not rice pilaf or paella. One of the key aspects of Flay's success is his ability to flip a traditional dish completely on its head while maintaining its structural integrity, and this is yet another in a seemingly infinite list of dishes which have made him famous. Go Bobby!

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  • on July 24, 2010

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    I couldn't help but notice some of the inappropriate ratings ignorant people make just because they don't like bobby. On another note for certain people whom don't like to go the extra mile to recreate and innovate others ideas. GO TO ANOTHER WEBSITE WHERE AMATURES CAN MAKE SH!T ON A PLATE!!! To the people whom are picky about the name of a certain dish. GROW UP!!! I was reading through the ingrediants and it clearly makes an excellent dish. Anyone thinking of making this dish I strongly encourage it. I feel it will make anyone happy.

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  • on February 18, 2010

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    I thought it was awesome and pretty easy. Jambalaya IS paella but without saffron. It was invented when the Spanish settlers in the Americas couldn't find any saffron. I

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  • on October 18, 2009

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    Good gracious, Leela, lighten up. If you're going to get this offended over the name of a recipie, perhaps you better stay off the internet so you won't go into palpitations every time you see something that offends your sensitive nature. If you haven't even bothered to try making the recipie, you really don't have anything pertinent to add to the discussion, so save the stress on your sweet little fingertips next time, hon.

    For the record, I did try this recipie - was a little iffy on the muscles, but decided to be a little adventurous. It tasted great and everyone who helped eat this had only positive things to say. I will make this again.

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  • on June 03, 2008

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    I felt that he flavor was great. Maybe use a little more liquid. The Preperation part of the dish vary easy for me I also felt it to be enjoyable. I think in the presentation was excellent; however I still would like a little more liquid or soupy.

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  • on April 17, 2008

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    The best jambalaya recipe i've ever tried! The texture, flavors,what a combination! Thanks!!!!!! From 1 of your biggest fan that loves cooking and learning from great people like you Mr. Flay. Wish you were in BELIZE so i could take classes from my favorit iorn chef.

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  • on February 03, 2008

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    Love this one- A bit more prep but worth it! Lot's of flavors and
    warmth.

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