Pork Loin Jambalaya Po'boy
Pork Loin Jambalaya Po'boy

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, pork loin jambalaya po'boy. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Visit The Site To Check Out The History, Recipes & Any FAQs. Add the celery, onion, garlic, sweet peppers, and rice. Spoon two to three cups cooled jambalaya over pork and spread evenly, leaving a half-inch border all around. Evenly roll pork to form a uniform log, jelly roll style.

Pork Loin Jambalaya Po'boy is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Pork Loin Jambalaya Po'boy is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook pork loin jambalaya po'boy using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pork Loin Jambalaya Po'boy:
  1. Make ready Jambalaya
  2. Take 1 cup rice
  3. Make ready 1 lb Tail-Off Shrimp
  4. Prepare 2 Andouille Sausage
  5. Take 1 Diced Chicken breast
  6. Get 1 stalk Celery chopped
  7. Prepare 1 can chopped Tomatoes
  8. Make ready 1 1/2 cup chicken broth or White Wine
  9. Prepare 1 Onion chopped
  10. Take 1 Sweet red peppers and yellow peppers diced
  11. Make ready 3 clove garlic
  12. Take 1 ground red pepper
  13. Prepare Pork Loin
  14. Take 1 Pork Loin
  15. Get 1 Cajun dry rub (any choice of cajun seasoning)
  16. Get 1 salt
  17. Take 1 pepper

Turn heat to low and add onions on top of meat. Stir bottom frequently to keep pork and onions from sticking. Cut bacon in small cubes and brown in oil. First, remove any extra fat from your pork chops or pork loin, and dice into bite-size cubes.

Steps to make Pork Loin Jambalaya Po'boy:
  1. Butterfly the pork loin and let marinate in the Cajun dry rub for at least 1 hour
  2. Pre heat oven for 400°F
  3. Sauté shrimp, chicken and sausage in butter.
  4. Add the celery, onion, garlic, sweet peppers, and rice. Cook til translucent add salt and pepper to help soften the veggies.
  5. 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.
  6. When the jambalaya is done. Spread across the pork loin and flap over the other end. Use toothpicks to keep it in place.
  7. 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.

Cut bacon in small cubes and brown in oil. First, remove any extra fat from your pork chops or pork loin, and dice into bite-size cubes. Get your large pot ready with a tablespoon of coconut oil, and heat to medium-high. Throw in your pork, and season with Cajun seasoning, enough to coat the pork. I wanted to make something special out of my left-over pork roast and improvised on a Jambalaya recipe I had used from a Simple and Delicious magazine - the family loved the results.

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