Best Jambalaya Sandwich Recipes

Jambalaya Sandwich image

Provided by Guy Fieri

Time 1h20m

Yield 4 servings

Number Of Ingredients 17

1/4 pound thick cut bacon, diced
2 sourdough bread loaves (about 1 foot long)
1 pound pork butt or pork loin, cut in 1/2-inch pieces
1 pound smoked sausage, sliced 1/4-inch thick
1/2 pound andouille sausage, sliced 1/4-inch thick
2 cups chopped red onions
1 cup julienned red bell peppers
1 pound boneless chicken thighs, cut in 1/2-inch pieces
2 celery stalks, thinly sliced
1 tablespoon minced fresh garlic
1/4 cup chopped parsley leaves
1 cup chopped green onions
1 teaspoon salt
2 teaspoons freshly cracked black pepper
2 teaspoons cayenne pepper, or to taste
1/2 cup water
1 pound Havarti cheese, thinly sliced

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 Sandwich image

Provided by @MakeItYours

Number Of Ingredients 16

1/4 pound thick-cut bacon, diced
1 pound pork butt / pork loin, cut into 1-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 pound boneless chicken thighs, cut into 1/2-inch 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 teaspoons cayenne, or to taste
Salt and pepper
1/2 cup water
2 sourdough bread loaves
1 pound Havarti cheese, thinly sliced

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.
Recipe courtesy Guy Fieri