Jambalaya Sandwich
From twill10 13 years agoIngredients
- Recipe courtesy Guy Fieri shopping list
- Jambalaya Sandwich shopping list
- Ingredients shopping list
- 1/4 pound thick cut bacon, diced shopping list
- 2 sourdough bread loaves (about 1 foot long) shopping list
- 1 pound pork butt or pork loin, cut in 1/2-inch pieces shopping list
- 1 pound smoked sausage, sliced 1/4-inch thick shopping list
- 1/2 pound andouille sausage, sliced 1/4-inch thick shopping list
- 2 cups chopped red onions shopping list
- 1 cup julienned red bell peppers shopping list
- 1 pound boneless chicken thighs, cut in 1/2-inch pieces shopping list
- 2 celery stalks, thinly sliced shopping list
- 1 tablespoon minced fresh garlic shopping list
- 1/4 cup chopped parsley leaves shopping list
- 1 cup chopped green onions shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons freshly cracked black pepper shopping list
- 2 teaspoons cayenne pepper, or to taste shopping list
- 1/2 cup water shopping list
- 1 pound havarti cheese, thinly sliced shopping list
How to make it
- Directions
- In a large cast iron pot, or heavy-bottomed braising pan add the bacon and fry until crisp. Remove from the pan and drain on a paper towel.
- Preheat the oven to 200 degrees F. Cut the bread lengthwise and put in the oven.
- Add the pork to the bacon grease, and cook on medium-high heat until the pork is 3/4 cooked. Next add the sausages, onions, and bell peppers and cook until the onions are translucent.
- Add the chicken, celery, garlic, parsley, and 3/4 cup green onions. Cook until chicken is tender, then season with salt, pepper, and cayenne. Stir in the water and combine thoroughly. Cover and let sit for 15 minutes.
- Evenly divide the meat mixture and cheese to each loaf. Top the cheese with the bacon and remaining green onions. Cut the loaves in half and serve.
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