Bobby Flay's Fra Diavolo Jambalaya

Recipe courtesy Bobby Flay

Show: Throwdown with Bobby FlayEpisode: Jambalaya

Rated: 4 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
1 hr 15 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 40 min
Inactive Prep: 5 min
Cook: 1 hr 15 min
Total:: 2 hr 0 min

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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.

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Comments & Reviews

recipe Bobby Flay's Fra Diavolo Jambalaya
null null, null 10-18-2009
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Lighten Up, Leela
Rated: 5 stars out of 5

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. Read more
recipe Bobby Flay's Fra Diavolo Jambalaya
Leela Berlin, GA 06-20-2009
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Mr. Flay, stay away from Jambalaya!
Rated: 1 stars out of 5

I'm sure Mr. Flay's rice-dishes are good to eat, I'm not going to try to doubt that. But I really resent his misappropriation... of traditional names of recipes. What he presents here is a rice pilaf or paella, perhaps with a Caribbean twist, but a Jambalaya it is not! Please, Mr. Flay, stop insulting your audience by misinforming them about the regional culinary traditions of your country. Or just try to be a bit more creative in naming your recipes. Surely you understand that not every dish that includes *one* of the ingredients of a traditional Jambalaya plus the rice can be then called a Jambalaya? Read more
recipe Bobby Flay's Fra Diavolo Jambalaya
David Vancouver, WA 06-03-2008
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Spactacular
Rated: 5 stars out of 5

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.Read more
recipe Bobby Flay's Fra Diavolo Jambalaya
Amalio E Belize City, OT 04-17-2008
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Excellent
Rated: 5 stars out of 5

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.Read more
recipe Bobby Flay's Fra Diavolo Jambalaya
BETH San Mateo, CA 02-03-2008
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packed with flavor!
Rated: 5 stars out of 5

Love this one- A bit more prep but worth it! Lot's of flavors and warmth.
recipe Bobby Flay's Fra Diavolo Jambalaya
James Ticonderoga, NY 07-21-2007
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Bobby Flay's Creole Jambalay
Rated: 5 stars out of 5

This was a greate recipe,it just needed a little redneck kick!