Jambalaya Sandwich

Total Time:
1 hr 20 min
Prep:
35 min
Inactive:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1/4 pound thick cut bacon, diced
  • 2 sourdough bread loaves (about 1 foot long)
  • 1 pound pork butt or pork loin, cut in 1/2-inch pieces
  • 1 pound smoked sausage, sliced 1/4-inch thick
  • 1/2 pound andouille sausage, sliced 1/4-inch thick
  • 2 cups chopped red onions
  • 1 cup julienned red bell peppers
  • 1 pound boneless chicken thighs, cut in 1/2-inch pieces
  • 2 celery stalks, thinly sliced
  • 1 tablespoon minced fresh garlic
  • 1/4 cup chopped parsley leaves
  • 1 cup chopped green onions
  • 1 teaspoon salt
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons cayenne pepper, or to taste
  • 1/2 cup water
  • 1 pound Havarti cheese, thinly sliced
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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