Recipe: Guy Fieri's Jambalaya Sandwiches

JAMBALAYA SANDWICHES



"I learned to make jambalaya from a Cajun buddy of mine named Ron Walker. (We call him "Unyawn.") The first time I saw him make it was at a BBQ class in Houston, Texas. Ron brought in this huge cast-iron pot and set about making his killer jambalaya. I'll never forget it. One day I decided I'd try doing jambalaya for a football game. I realized the plates and utensils were going to be tough to handle while watching the game, so I thought about keeping all that great flavor but substituting bread for the rice. So I started making this sandwich like I make all my food: big and flavorful. It took off and ended up being one of my first really well-known dishes."

FOR THE JAMBALAYA:
1/4 pound thick-cut bacon, diced
1 pound pork butt or pork loin, cut into 1/2-inch cubes
1 pound smoked sausage, cut into 1/2-inch slices
1/2 pound andouille sausage, cut into 1/2-inch slices
1 cup chopped red onion
1 cup thinly sliced celery stalks
1 cup red bell pepper matchsticks
1 pound boneless, skinless chicken thighs, cut into 1/2-inch cubes
1/4 cup chopped garlic cloves
1/4 cup chopped flat-leaf parsley
1 cup chopped green onions, divided use
2 teaspoons cayenne pepper, or to taste
Salt and freshly ground black pepper
1/2 cup water
FOR THE SANDWICHES:
2 (12-inch) sourdough bread loaves
1 pound thinly sliced Havarti cheese

TO PREPARE THE JAMBALAYA:
In a large cast-iron pot or Dutch oven over medium-high heat, cook the bacon until it is crisp and the fat is rendered. Set the bacon aside.

Add the pork to the fat and cook on medium-high heat until it is browned on all sides, 10 minutes.

Add the sausages, red onion, celery, and red pepper and cook until onion is translucent, about 10 minutes.

Add the chicken, garlic, parsley, and 3/4 cup of the green onions. Cook until chicken is cooked through, 10 minutes more.

Add the cayenne and season with salt and pepper to taste. Stir in the 1/2 cup water, cover, and let simmer on low for 45 minutes to 1 hour.

TO MAKE THE SANDWICHES:
Preheat the oven to 200 degrees F.

Split the bread loaves and place the cheese slices on the bread bottoms. Toast lightly in the oven.

Spoon some of the pork mixture onto the bread bottoms and top with the bacon and the remaining 1/4 cup green onion. Finish with the bread tops. Cut each sandwich into 4 pieces and serve immediately.

Makes 2 large sandwiches, to serve 8
Used by permission to Recipelink.com from HarperCollins
Source: Guy Fieri Food by Guy Fieri with Ann Volkwein