Bobby Flay's Fra Diavolo Jambalaya

Name: Bobby Flay's Fra Diavolo Jambalaya
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Cajun, Creole
Ingredients: 1 Tbsp chipotle puree, depending on how spicy you like it; 340 grams Spanish style chorizo, sliced in 1/4-inch thick slices; 3 Tbsps chopped fresh basil leaves; 59 milliliters coarsely chopped fresh parsley leaves; 3 cloves garlic, thinly sliced; 5 cloves garlic, peeled, plus 3 cloves, thinly sliced; 59 milliliters thinly sliced green onions; 454 grams lump crabmeat; 1 kilograms steamed lobsters each) meat removed; 454 grams cultivated mussels, scrubbed; 6 Tbsps olive oil; 1 large Spanish onion, finely chopped; 1 Tbsp finely chopped fresh oregano leaves; 4 plum tomatoes, halved; 2 red bell peppers; 1 teaspoon red pepper flakes; 8 servings Salt and freshly ground black pepper; 473 milliliters lobster stock; 118 milliliters vodka; 473 milliliters long-grain white rice

The recipe Bobby Flay's Fra Diavolo Jambalaya could satisfy your Creole craving in approximately 2 hours. One serving contains 789 calories, 65g of protein, and 33g of fat. This recipe serves 8. Head to the store and pick up green onions, style chorizo, onion, and a few other things to make it today. It works well as a main course.

Instructions

Preheat oven to 375 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Garlic

Tomato

Peppers

Cooking Oil

Equipment you will use

Baking Sheet

Transfer to a food processor with the chipotle puree and process until smooth; scrape into a bowl.

Ingredients you will need

Chipotle Chile Puree

Equipment you will use

Food Processor

Bowl

Heat a large saute pan over medium heat.

Equipment you will use

Frying Pan

Add the chorizo and cook until golden brown on both sides.

Ingredients you will need

Chorizo

Remove with a slotted spoon to a plate lined with paper towels.

Equipment you will use

Slotted Spoon

Paper Towels

Heat the remaining 3 tablespoons of oil in a Dutch oven over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the onion and cook until soft.

Ingredients you will need

Onion

Add the sliced garlic and cook until lightly golden brown.

Ingredients you will need

Garlic

Add the red pepper flakes and cook for 20 seconds. Stir in the rice and cook for 2 minutes.

Ingredients you will need

Red Pepper Flakes

Rice

Add the vodka and cook until reduced.

Ingredients you will need

Vodka

Add the tomato/pepper puree and enough stock to cover, season with salt and bring to a boil.

Ingredients you will need

Pepper

Tomato

Stock

Salt

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.

Ingredients you will need

Chorizo

Mussels

Oregano

Rice

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.

Ingredients you will need

Green Onions

Lobster Meat

Fresh Basil

Crabmeat

Parsley

Equipment

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun works really well with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Bodega Garzon Uruguay Single Vineyard Albarino with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.