Bobby Flays Fra Diavolo Jambalaya

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

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