Jambalaya Sandwich

Ok lets keep going with this theme. Tonight I did a variation of the recipe below with Squid. When I got home i was just going to make a saute squid in a lime butter sauce over fresh greens. But Michael wanted something a bit more, well just more. I will post the variation I did tonight after my original recipe.

This recipe is in fact a variation on traditional Jambalaya, its a bit, well a bit - well its just easier and takes less time then a traditional Jambalaya. I will post sometime my traditional Jambalaya.

Jambalaya Sandwich

Ingredients

1/3 of a pound of Bacon, rough chopped
6 Andouille Sausages, sliced in 1/4 slices
1 pound of pork loin, cubed
1 pound of chicken thighs, boneless and cubed
3 table spoons of butter
1 onion, quartered and sliced
2 red peppers, sliced into ribbons
1 stalk of celery diced
4 cloves of garlic diced
1/2 cup cilantro, chopped an stems removed
1/2 cup of diced green onion tops
1/2 to 1 teaspoon of cayenne pepper
2 teaspoon of cumin seeds
1 teaspoon of celery seeds
salt and Pepper to taste
2 limes, zest and juice
1/4 cup of Vermouth
4 small loafs of french bread, cut in half and toasted
1 pound of brie

Directions
In a large skillet of medium high heat cook bacon until crisp. Remove bacon place on a paper towel, now add sausage to bacon fat in skillet and crisp up sausage. Once crisp remove and place on a paper towel. Next for the bacon fat is the cubed pork. Cook pork until brown on each side and remove it from the skillet and set aside. Pour off most of the bacon fat and return skillet to medium high heat and add the butter, onions, peppers and celery and cook until soft. Next add garlic, cumin and celery seeds, cayenne pepper, salt and pepper to skillet and stir for one minute. Next to the skillet is the chicken cubes, at the 80 percent mark for the chicken, now add the lime juice and zest and the vermouth. Reduce heat to medium low and simmer for 10 minutes. Now add back to the skillet the sausage, pork and simmers for about 15 more minutes. When chicken is full cooked and the pork is tender, it is done.
To serve place big chunks of brie on each open face bread, pile on the Jambalaya and garnish with green onions, crisp bacon and cilantro.

Now for the variation; remove pork and chicken and add 1 1/2 pounds of cut squid. Follow the directions above, skip the browning of the pork and when you get to the adding of the chicken: Skip ahead to the lime juice and vermouth and add the cooked sausage at the same time. Simmer for 15 minutes, next add the squid, stir and cook for about 2 to 3 minutes. Squid cooks quickly, so once it is cooked through remove skillet from heat and serve as directed above.

Enjoy cooking