Jambalaya Sandwich Food

JAMBALAYA SANDWICH

Steps:

• 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.

JAMBALAYA SANDWICH

Steps:

• 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.

JAMBALAYA

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.