Diavolo Jambalaya Recipe

This delicious and spicy Diavolo Jambalaya is a quick, hearty meal packed with bold flavors and fresh seafood. Perfect for weeknight dinners or special gatherings, this dish combines creamy rice, smoky chorizo, and tender lobster for a mouthwatering treat. It’s flexible enough to use everyday ingredients, making it both easy and impressive!

Recipe 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

How To Make Diavolo Jambalaya Recipe?

1. Roast the vegetables and prepare the puree : Preheat your oven to 375°F (190°C). Place bell peppers, tomatoes, and 5 whole garlic cloves on a baking tray. Drizzle with 3 tbsp (45 ml) olive oil and season with salt and pepper. Roast until slightly charred and golden (~25-30 minutes). Blend the roasted ingredients with chipotle puree in a food processor until smooth, then set aside.
2. Cook the chorizo : Heat a large pan over medium heat. Add the chorizo and cook until golden brown on both sides. Remove and drain on a plate lined with paper towels.
3. Sauté the aromatics and rice : In a Dutch oven, heat the remaining 3 tbsp (45 ml) olive oil over high heat. Sauté the onion until soft. Add the sliced garlic and cook until golden. Stir in the red pepper flakes and cook for 20 seconds, then stir in the rice and toast it for 2 minutes.
4. Add liquid and simmer : Pour in the vodka and cook until reduced. Stir in the roasted tomato/pepper puree and enough lobster stock to cover the rice. Season with salt, bring to a boil, and add the cooked chorizo and oregano. Cover and simmer for 10 minutes.
5.  Add mussels and cook rice  :Uncover the pot, add the mussels, and cover again. Cook until the mussels open and the rice is al dente, discarding any unopened mussels. Remove from the heat and let the pot rest for 5 minutes.
6. Incorporate seafood and finish : Fluff the rice with a fork. Stir in the lobster meat, crabmeat, basil, parsley, and green onions. Mix well and serve immediately.

Recipe Tips:

• Roast Vegetables for Maximum Flavor: Roasting the bell peppers, tomatoes, and garlic brings out their natural sweetness and adds a smoky depth to the puree. Don’t skip this step!
• Use Fresh Seafood: For the best taste, use fresh mussels, lobster, and crab. Frozen seafood can work in a pinch but may lack the same flavor and texture.
• Toast the Rice: Stirring the rice in oil before adding liquid helps it absorb flavors and prevents it from becoming mushy.
• Monitor the Liquid Levels: Keep an eye on the stock while cooking. Add more if needed to ensure the rice cooks evenly and stays moist.
• Discard Unopened Mussels: Any mussels that remain closed after cooking should not be eaten, as they may not be safe. Always check carefully!

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Diavolo Jambalaya cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: Allow the jambalaya to cool completely, then place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Place the jambalaya in a pan over medium heat. Add a splash of stock or water to prevent drying out, stirring occasionally, and heat until warmed through.

Nutrition Facts

• Calories: 384
• Total Fat: 18 g
• Saturated Fat: 4.6 g
• Cholesterol: 73 mg
• Sodium: 1,262 mg
• Potassium: 416 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 1 g
• Sugars: 1.8 g
• Protein: 18 g

Check out More Recipes:

• Easy Mushroom Stroganoff Recipe
• The Best Chicken Marsala
• The Best Stuffed Peppers Recipe
• Easy Chicken Milanese Recipe