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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pork loin jambalaya po'boy. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pork Loin Jambalaya Po'boy is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Pork Loin Jambalaya Po'boy is something which I’ve loved my entire life. They are fine and they look fantastic.

Lightweight Camping Equipment - Meals, Stoves and Cookware. Add the celery, onion, garlic, sweet peppers, and rice. Place foil-covered, reserved jambalaya next to pork over indirect heat. Meanwhile, mix honey, butter and Creole mustard in a small bowl.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook pork loin jambalaya po'boy using 17 ingredients and 7 steps. Here is how you can achieve that.

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

Place foil-covered, reserved jambalaya next to pork over indirect heat. Meanwhile, mix honey, butter and Creole mustard in a small bowl. 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.

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.

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. Keep sizzling the meat until it forms a brown sediment (griade) at the bottom of the pot. 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. This is not a spicy dish as I had toddlers eating it too but it could very easily be spiced up.

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