Jambalaya Sandwich

Name: Jambalaya Sandwich
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 227 grams andouille sausage, sliced 1/4-inch thick; 113 grams thick cut bacon, diced; 454 grams boneless chicken thighs, cut in 1/2-inch pieces; 2 teaspoons cayenne pepper, or to taste; 2 celery stalks, thinly sliced; 1 Tbsp minced fresh garlic; 237 milliliters chopped green onions; 454 grams Havarti cheese, thinly sliced; 59 milliliters chopped parsley leaves; 2 teaspoons freshly cracked black pepper; 454 grams pork butt or pork loin, cut in 1/2-inch pieces; 237 milliliters julienned red bell peppers; 473 milliliters chopped red onions; 1 teaspoon salt; 454 grams smoked sausage, sliced 1/4-inch thick; 2 sourdough bread loaves (about 1 foot long); 118 milliliters water

Jambalaya Sandwich might be just the main course you are searching for. This recipe makes 4 servings with 2127 calories, 128g of protein, and 116g of fat each. This recipe covers 68% of your daily requirements of vitamins and minerals. This recipe is typical of Creole cuisine. Head to the store and pick up onions, havarti cheese, chicken thighs, and a few other things to make it today. To use up the bacon you could follow this main course with the Blueberry Buckle as a dessert. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

In a large cast iron pot, or heavy-bottomed braising pan add the bacon and fry until crisp.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Pot

Remove from the pan and drain on a paper towel.

Equipment you will use

Paper Towels

Frying Pan

Preheat the oven to 200 degrees F.

Equipment you will use

Oven

Cut the bread lengthwise and put in the oven.

Ingredients you will need

Bread

Equipment you will use

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.

Ingredients you will need

Bacon Drippings

Bell Pepper

Sausage

Onion

Pork

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.

Ingredients you will need

Green Onions

Ground Cayenne Pepper

Whole Chicken

Parsley

Celery

Garlic

Pepper

Water

Salt

Evenly divide the meat mixture and cheese to each loaf. Top the cheese with the bacon and remaining green onions.

Ingredients you will need

Green Onions

Cheese

Bacon

Meat

Cut the loaves in half and serve.

Equipment

Ingredients

Servings:

227grams

andouille sausage, sliced 1/4-inch thick 113grams

thick cut bacon, diced 454grams

boneless chicken thighs, cut in 1/2-inch pieces 2teaspoons

cayenne pepper, or to taste 2

celery stalks, thinly sliced 1Tbsp

minced fresh garlic 237milliliters

chopped green onions 454grams

Havarti cheese, thinly sliced 59milliliters

chopped parsley leaves 2teaspoons

freshly cracked black pepper 454grams

pork butt or pork loin, cut in 1/2-inch pieces 237milliliters

julienned red bell peppers 473milliliters

chopped red onions 1teaspoon

salt 454grams

smoked sausage, sliced 1/4-inch thick 2

sourdough bread loaves (about 1 foot long)118milliliters

water

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun works really well with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Santiago Ruiz Albarino Blend with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.