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The ingredients needed to cook Pork Loin Jambalaya Po'boy:
- Use Jambalaya
- Use 1 cup rice
- Use 1 lb Tail-Off Shrimp
- Provide 2 Andouille Sausage
- Take 1 Diced Chicken breast
- You need 1 stalk Celery chopped
- Take 1 can chopped Tomatoes
- Provide 1 1/2 cup chicken broth or White Wine
- Use 1 Onion chopped
- Prepare 1 Sweet red peppers and yellow peppers diced
- Use 3 clove garlic
- Prepare 1 ground red pepper
- Prepare Pork Loin
- Take 1 Pork Loin
- Take 1 Cajun dry rub (any choice of cajun seasoning)
- Use 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.
Cut bacon in small cubes and brown in oil. 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. 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.
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