Jambalaya Sandwich
From choclytcandy 14 years agoIngredients
- 1/4 pound thick-cut bacon, diced shopping list
- 1 pound pork butt / pork loin, cut into 1-inch cubes shopping list
- 1 pound smoked sausage, cut into 1/2-inch slices shopping list
- 1/2 pound andouille sausage, cut into 1/2-inch slices shopping list
- 1 red onion, chopped shopping list
- 1 cup thinly julienned red bell peppers shopping list
- 1 pound boneless chicken thighs, cut into 1/2-inch cubes shopping list
- 2 celery stalks, thinly sliced shopping list
- 2 cloves garlic, chopped shopping list
- 1/4 cup chopped parsley leaves shopping list
- 3/4 cup plus 1/4 cup chopped green onions shopping list
- 2 teaspoons cayenne, or to taste shopping list
- salt and pepper shopping list
- 1/2 cup water shopping list
- 2 sourdough bread loaves shopping list
- 1 pound havarti cheese, thinly sliced shopping list
How to make it
- Preheat oven to 200 degrees F.
- In a large cast iron pot or heavy-bottomed braising pan over medium-high heat, cook the bacon until crisp and fat is rendered. Remove bacon and drain on paper towel. Set aside.
- Add pork to the pan with the bacon fat and cook on medium to high heat until pork is browned on all sides, about 5 to 6 minutes. Add the sausage, onions, and bell pepper. Cook until onions are translucent. Next add the chicken, celery, and garlic, parsley, and 3/4 cup chopped green onions. Cook until chicken is cooked through, about 5 to 7 more minutes. Add the cayenne and season with salt and pepper, to taste. Stir in the water, cover and let sit for 1 hour.
- Cut bread lengthwise and place in oven to toast lightly.
- Spoon some of the pork mixture on the bread bottoms, top each with slices of cheese, the reserved bacon and the remaining green onions and finish with the bread tops. Serve immediately.
People Who Like This Dish 1
- boosan21 Pleasant Valley, CT
- choclytcandy Dallas, Dallas
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