1 pound pork butt/pork loin, cut into and 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 lb boneless chicken thighs cut into 1/2inch 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 t cayenne, or to taste
salt & pepper
1/2 cup water
2 sourdough bread loaves
1 pound Havarti cheese, thinly sliced
Instructions
preheat oven to 200.
In a large cast iron pot of heavy-bottomed raising pan over medium high heat, cook the bacon until crisp and fat is rendered. Remove bacon and drain on paper towel.
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 seasoh alt and pepper to taste.r.
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!
Originally Submitted
2/25/2011
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