Pork Loin Jambalaya Po'boy

Reggie Hovis
Reggie Hovis @cook_2933448
Orlando FL

Had an idea to cook jambalaya for a group of friends. I couldn't think of anything to go with the dish so I decided to stuff it in a cajun pork loin. Turned out very good and feed everyone. I also had a few leftovers.

Pork Loin Jambalaya Po'boy

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Reggie Hovis
Reggie Hovis @cook_2933448
Orlando FL

Had an idea to cook jambalaya for a group of friends. I couldn't think of anything to go with the dish so I decided to stuff it in a cajun pork loin. Turned out very good and feed everyone. I also had a few leftovers.
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Ingredients

1 hour 5 mins
12 servings
  1. Jambalaya
  2. 1 cuprice
  3. 1 lbTail-Off Shrimp
  4. 2Andouille Sausage
  5. 1Diced Chicken breast
  6. 1 stalkCelery chopped
  7. 1 canchopped Tomatoes
  8. 1 1/2 cupchicken broth or White Wine
  9. 1Onion chopped
  10. 1Sweet red peppers and yellow peppers diced
  11. 3 clovegarlic
  12. 1ground red pepper
  13. Pork Loin
  14. 1Pork Loin
  15. 1Cajun dry rub (any choice of cajun seasoning)
  16. 1salt
  17. 1pepper

Cooking Instructions

1 hour 5 mins
  1. 1

    Butterfly the pork loin and let marinate in the Cajun dry rub for at least 1 hour

  2. 2

    Pre heat oven for 400°F

  3. 3

    Sauté shrimp, chicken and sausage in butter.

    A picture of step 3 of Pork Loin Jambalaya Po'boy.
  4. 4

    Add the celery, onion, garlic, sweet peppers, and rice. Cook til translucent add salt and pepper to help soften the veggies.

  5. 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. 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. 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.

    A picture of step 7 of Pork Loin Jambalaya Po'boy.
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Reggie Hovis
Reggie Hovis @cook_2933448
on
Orlando FL
Hello there! I'm Chef Reggie. I was raised in a household of cooks and good southern eating. I decided to jump on board the culinary industry to follow the path of my lovely Aunt Lisa Green. Many of My inspirations comes from chefs: Dominique Creen, Curtis Duffy, and Thomas Keller. My goal is to fascinate you with my creative ideas and having fun while I'm doing it. I'm a graduate from Le Cordon Bleu College of Culinary were I mastered in French and Italian Cuisine along with many other cuisine. One of my favorite dishes to make is non other than my grandmother's chicken pot pie along with a sweet tooth treat from my Aunt."I'm not serving a menu, I'm serving a story" -Dominique Creen
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