Bobby Flay's Fra Diavolo Jambalaya
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
58
Spice
53
Sweetness
44
Sourness
44
mins
Prep time (avg)
3.3
Difficulty
Ingredients:
3 cloves
Garlic (thinly sliced)6 tbsps
Olive Oil1
Salt1 large
Onion (spanish, finely chopped)1 tsp
Red Pepper Flake2 cups
White Rice (long-grain)1 cup
Vodka450 g
Jumbo Lump Crabmeat3 tbsps
Basil Leaves (chopped fresh)Directions:
1
Preheat oven to 375 degrees F
2
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
3
Roast until the peppers and tomatoes are slightly charred and the garlic is golden brown
4
Transfer to a food processor with the chipotle puree and process until smooth; scrape into a bowl
5
Heat a large saute pan over medium heat
6
Add the chorizo and cook until golden brown on both sides
7
Remove with a slotted spoon to a plate lined with paper towels
8
Heat the remaining 3 tablespoons of oil in a Dutch oven over high heat
9
Add the onion and cook until soft
10
Add the sliced garlic and cook until lightly golden brown
11
Add the red pepper flakes and cook for 20 seconds
12
Stir in the rice and cook for 2 minutes
13
Add the vodka and cook until reduced
14
Add the tomato/pepper puree and enough stock to cover, season with salt and bring to a boil
15
Add the chorizo and oregano, cover and cook for 10 minutes
16
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
17
Remove from the heat and let sit 5 minutes
18
Fluff with a fork and stir in the lobster meat and crabmeat, fresh basil, parsley and green onions