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La Belle Cuisine

Jambalaya Sandwich
Recipe courtesy Guy Fieri

Prep Time: 35 min
Inactive Prep Time: 15 min
Cook Time: 30 min
Level: Intermediate
Serves: 4 servings

1/4 pound thick cut bacon, diced
2 sourdough bread loaves
(about 1 foot long)
[How about some FRENCH
BREAD Guy?]
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

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.

Featured Archive Recipes:
Creole-Cajun Jambalaya
French Quarter Muffuletta
Game Day Sandwiches
Guy's Gaucho Steak with
4-Herb Chimichurri
Hoppin' John Jambalaya
New Orleans Po' Boys
Roast Beef for Po-Boys for a crowd
(Clarence and Lefty's)

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