Jambalaya Sandwich - Creole Recipes

Ingredients

• 227 grams andouille sausage, cut into 1/2-inch slices
• 237 milliliters thinly julienned red bell peppers
• 454 grams boneless chicken thighs, cut into 1/2-inch cubes
• 2 teaspoons cayenne, or to taste
• 2 celery stalks, thinly sliced
• 2 cloves garlic, chopped
• 177 milliliters chopped green onions
• 454 grams Havarti cheese, thinly sliced
• 59 milliliters chopped parsley leaves
• 454 grams pork butt / pork loin, cut into 1-inch cubes
• 1 red onion, chopped
• 2 servings Salt and pepper
• 454 grams smoked sausage, cut into 1/2-inch slices
• 2 sourdough bread loaves
• 113 grams thick-cut bacon, diced
• 118 milliliters water