Pork Jambalaya Sandwich

Votes: 2

Time: 1 hour.
Complexity: easily
Quantity: 2 sandwiches

Pork Jambalaya Sandwich - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g bacon, diced
450 g pork loin, diced
450 g smoked sausage, sliced
230 gr. andouille sausages, cut into slices
1 red onion, chopped
1 cup thinly sliced red bell pepper
450 g boneless chicken thighs, diced
2 stalks celery, thinly sliced
2 cloves garlic, chopped
1/4 cup chopped parsley leaves
3/4 cup plus 1/4 cup chopped green onions
2 tsp cayenne pepper, or to taste
1/2 cup water
2 loaves sourdough bread
450 g Havarti cheese, thinly sliced

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 100°C.

In a large cast-iron pot or heavy skillet, fry the bacon over medium-high heat until crisp and the fat has rendered. Remove the bacon and pat dry with paper towels.

Add the pork to the pan with the bacon fat and cook over medium-high heat until browned on all sides, about 5-6 minutes. Add the sausage, onion, and bell pepper. Cook until the onion is translucent.
Then add the chicken, celery, garlic, parsley, and 3/4 cup chopped green onions. Cook until the chicken is cooked through, 5 to 7 minutes. Add the cayenne pepper and season with salt and pepper to taste. Add the water, cover, and simmer for 1 hour.

Slice the bread lengthwise and place in the oven to lightly toast.

Spoon some of the pork mixture onto the bread, top with cheese slices, the remaining bacon, and green onions, and cover with the other piece of bread. Serve immediately.

Categories:

recipe / Fast food / Sandwiches / Appetizers / Sandwiches / / American cuisine / Cajun cuisine / Guy Fieri

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