Jambalaya Sandwich
Serves 2
Recipe By: Guy Fieri
1/4 pounds thick-cut bacon -- diced
1 pounds pork butt / pork loin -- cut into 1-inch cubes
1 pounds smoked sausage -- cut into 1/2-inch slices
1/2 pounds andouille sausage -- cut into 1/2-inch slices
1 red onion -- chopped
1 cup thinly julienned red bell peppers
1 pounds boneless chicken thighs -- cut into 1/2-inch cubes
2 celery stalks -- thinly sliced
2 clove 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 pounds Havarti cheese -- thinly sliced
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.
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 2 sandwiches
Exported from A Cook's Books -- Recipe management for Macintosh
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