Jambalaya Sandwich

Recipe courtesy Guy Fieri

Show: Episode:

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 3 Reviews
Total Time:
1 hr 0 min
Prep
30 min
Cook
30 min
Yield:
2 sandwiches
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 1/4 pound thick-cut bacon, diced
  • 1 pound pork butt / pork loin, cut into 1-inch cubes
  • 1 pound smoked sausage, cut into 1/2-inch slices
  • 1/2 pound andouille sausage, cut into 1/2-inch slices
  • 1 red onion, chopped
  • 1 cup thinly julienned red bell peppers
  • 1 pound boneless chicken thighs, cut into 1/2-inch cubes
  • 2 celery stalks, thinly sliced
  • 2 cloves garlic, chopped
  • 1/4 cup chopped parsley leaves
  • 3/4 cup plus 1/4 cup chopped green onions
  • 2 teaspoons cayenne, or to taste
  • Salt and pepper
  • 1/2 cup water
  • 2 sourdough bread loaves
  • 1 pound Havarti cheese, thinly sliced

Directions

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 3 reviews

  • on February 25, 2010

    Flag

    This was a great change in the dinner rut!! It was so good! I only used one teaspoon of cayenne because the only andouille I could find was spicey. It ended up perfect.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 26, 2008

    Flag

    This is one of our favorite recipes. I have fixed it numerous times. It makes alot, and there's always leftovers. My husband likes to put the leftovers on rice and take it to work for lunch. YUMMY!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 16, 2008

    Flag

    I used Hot Smoked Sausage to spice up even more and 5 Teaspoons of Cayenne. Very yummy. Only confusing thing is it says to let sit for 1 hour. Was not sure if that meant simmer or just turn off. I turned off. Also, it makes more like 6-8 sandwiches not 2!! So cut recipe in half and then have some left overs. I have a LOT left over. There are only two of us.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.