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
Description
Food Network Invites You To Try This Bobby Flay's Fra Diavolo Jambalaya Recipe From Bobby Flay.
Food Network
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