Pork Loin Jambalaya Po'boy

• 1 cup rice
• 1 lb Tail-Off Shrimp
• 2 Andouille Sausage
• 1 Diced Chicken breast
• 1 stalk Celery chopped
• 1 can chopped Tomatoes
• 1 1/2 cup chicken broth or White Wine
• 1 Onion chopped
• 1 Sweet red peppers and yellow peppers diced
• 3 clove garlic
• 1 ground red pepper
• 1 Pork Loin
• 1 Cajun dry rub (any choice of cajun seasoning)
• 1 salt
• 1 pepper

1. Butterfly the pork loin and let marinate in the Cajun dry rub for at least 1 hour
2. Pre heat oven for 400F
3. Saute shrimp, chicken and sausage in butter.
4. Add the celery, onion, garlic, sweet peppers, and rice.
5. Cook til translucent add salt and pepper to help soften the veggies.
6. 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.
7. S and P to taste.
8. Add ground red pepper for a little kick.
9. When the jambalaya is done.
10. Spread across the pork loin and flap over the other end.
11. Use toothpicks to keep it in place.
12. Place in a 400F oven to roast for about 15 mins then turn down the heat to 350F to finish for 35 - 40 mins depends on how thick the pork.

rice, shrimp, sausage, chicken breast, celery, tomatoes, chicken broth, onion, sweet red peppers, clove garlic, ground red pepper, cajun, salt, pepper

Taken from cookpad.com/us/recipes/355602-pork-loin-jambalaya-poboy (may not work)