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bacon pork butt pork loin sausage sausage red onion red bell peppers chicken thighs celery stalks garlic parsley leaves green onions cayenne salt water Bread cheese
Viewed: 47 - Published at: a year agoIngredients
- 1/4 pound thick-cut bacon, diced
- 1 pound pork butt / pork loin, cut into 1-inch cubes
- 1 pound smoked sausage, cut into 1/2-inch slices
- 1/2 pound andouille sausage, cut into 1/2-inch slices
- 1 red onion, chopped
- 1 cup thinly julienned red bell peppers
- 1 pound boneless chicken thighs, cut into 1/2-inch cubes
- 2 celery stalks, thinly sliced
- 2 cloves garlic, chopped
- 1/4 cup chopped parsley leaves
- 3/4 cup plus 1/4 cup chopped green onions
- 2 teaspoons cayenne, or to taste
- Salt and pepper
- 1/2 cup water
- 2 sourdough bread loaves
- 1 pound Havarti cheese, thinly sliced
Method
- Preheat oven to 200 degrees F.
- In a large cast iron pot or heavy-bottomed braising pan over medium-high heat, cook the bacon until crisp and fat is rendered.
- Remove bacon and drain on paper towel.
- Set aside.
- Add pork to the pan with the bacon fat and cook on medium to high heat until pork is browned on all sides, about 5 to 6 minutes.
- Add the sausage, onions, and bell pepper.
- Cook until onions are translucent.
- Next add the chicken, celery, and garlic, parsley, and 3/4 cup chopped green onions.
- Cook until chicken is cooked through, about 5 to 7 more minutes.
- Add the cayenne and season with salt and pepper, to taste.
- Stir in the water, cover and let sit for 1 hour.
- Cut bread lengthwise and place in oven to toast lightly.
- Spoon some of the pork mixture on the bread bottoms, top each with slices of cheese, the reserved bacon and the remaining green onions and finish with the bread tops.
- Serve immediately.
