Pork Loin Jambalaya Po'boy.
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Composition of Pork Loin Jambalaya Po'boy:
- Need of Jambalaya.
- Need 1 cup – rice.
- Require 1 lb of Tail-Off Shrimp.
- Need 2 of Andouille Sausage.
- Provide 1 for Diced Chicken breast.
- Provide 1 stalk for Celery chopped.
- Require 1 can chopped Tomatoes.
- Give 1 1/2 cup of chicken broth or White Wine.
- Provide 1 Onion chopped.
- Provide 1 Sweet red peppers and yellow peppers diced.
- Need 3 clove for garlic.
- Give 1 of ground red pepper.
- You need of Pork Loin.
- Give 1 Pork Loin.
- Prepare 1 – Cajun dry rub (any choice of cajun seasoning).
- Need 1 – salt.
- Require 1 for pepper.
Pork Loin Jambalaya Po'boy making process:
- 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..
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