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The ingredients needed to make Pork Loin Jambalaya Po'boy:
- Provide Jambalaya
- Provide 1 cup rice
- Use 1 lb Tail-Off Shrimp
- Take 2 Andouille Sausage
- Take 1 Diced Chicken breast
- Use 1 stalk Celery chopped
- Use 1 can chopped Tomatoes
- Prepare 1 1/2 cup chicken broth or White Wine
- Use 1 Onion chopped
- You need 1 Sweet red peppers and yellow peppers diced
- Take 3 clove garlic
- Get 1 ground red pepper
- Prepare Pork Loin
- Prepare 1 Pork Loin
- Use 1 Cajun dry rub (any choice of cajun seasoning)
- Provide 1 salt
- Take 1 pepper
Instructions to make Pork Loin Jambalaya Po'boy:
- Butterfly the pork loin and let marinate in the Cajun dry rub for at least 1 hour
- Pre heat oven for 400°F
- Sauté shrimp, chicken and sausage in butter.
- Add the celery, onion, garlic, sweet peppers, and rice. Cook til translucent add salt and pepper to help soften the veggies.
- Add 1 1/2 cups of chicken broth or white wine then add your can chopped tomatoes bring to a boil and let simmer for 20 mins. S and P to taste. Add ground red pepper for a little kick.
- When the jambalaya is done. Spread across the pork loin and flap over the other end. Use toothpicks to keep it in place.
- Place in a 400°F oven to roast for about 15 mins then turn down the heat to 350°F to finish for 35 - 40 mins depends on how thick the pork.
Use up leftover pork and enjoy a taste of Louisiana with this colourful one-pot dish. The ciccioli - as Italian pork scratchings (give or take) are known - make for very fine aperativo-accompanying morsel. You may have noticed that I said the pork loin should be de-rinded. I didn't say you wouldn't want the rind as well. The ciccioli - as Italian pork scratchings (give or take) are.
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