Jambalaya Sandwiches

Saturday I prepared this recipe ahead of time at home again and then put it in my crock-pot and simply plugged it in the RV when we returned to the Buffett party scene. The jambalaya slow cooked for a couple of hours. I served it on two partially hollowed out sourdough bread loaves, topped with Havarti cheese slices on each slice. Garnished with bacon pieces and sliced green onions.

I made this again for the family last night and changed the recipe up and served it in a bowl over white rice, with some crusty bread on the side to soak up all the flavorful sauce. Everyone loved it.

1/4 pound thick-cut bacon, diced (optional)

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

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. Transfer to a crock pot, Stir in the water, cover and slow cook on low for 4 hours. All the meats create their own sauce, it will look a little dry in the beginning, add additional water, broth or wine if desired.

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 of Guy Fieri