How to Make Jamabalaya Sandwiches

How to Make Jambalaya Sandwiches Guy Fieri: All right guys this Tailgate 101 is go big or go home. We’re going to make the Jambalaya Sandwich. One of the first one’s I’ve ever made when I started Tailgating, big flavor, lots of meat, served on the bread and barbecue is you going to love them. Then everybody‘s had the red Sangria we’re doing white Sangria, it’s hot outside. We’ve got spicy food. This is going to be the total elixir are you ready? All right so here with my buddy’s dirty P and Cleedis and we have got the ultimate in Tailgate fair. Let me show you this. And that of the spy one of the most versatile pieces in equipment that you can use to fire this thing up heat it nice and hot a little bit of bacon fat and sort of bacon I cook here earlier, down with some pork fat frozen first because it’s a little bit tougher. A little ground on the outside with that meat, now we go to the andouille sausage, and the smoke sausage. To put this in right now anybody knows. Male: I have no idea. Guy Fieri: To do this we’re going to render him down, get some more butt and we’re going to have our vegetable and next. Put the red bell peppers, the celery and the red onions. Look at that gray color is in there and also the dynamite flavor. So we got residual fat that’s coming from that sausage so I don’t need to add them and become more. Now these veggies are really starting to kick off a lot of moisture now too. All right so the sausage is starting to cook that nicely even if you get start that. Now it’s time for the chicken thigh and I put the chicken thigh in at the end here because even when these chickens are it’s a little bit tougher for the volume of heat and the time that it takes to cook this. The chicken wills breakdown and enough by putting it into. Now we get down now a little bit of garlic, some black pepper and how do I’m going to do a little bit and a little cayenne. We start to loose with that residual moisture and get a little bit of water and we got make its own little gravy in the bottom in this thing. Add your salt, so while this cooks down let’s make the Sangria. Here’s the beginning, a 2 ½ gallon container filled with some ice about half way and the colder and the bigger the ice the better is it and that leaves so fast. We’ll start off with some rum, about three quarters of the bottle of the Sauvignon wine because of a Tailgate and round doors and we’re hanging out and you know what red wine and we’re going to do with some wine. Beautiful. About half a bottle of some lemon lime soda, about three quarters of a bottle of soda water. For Lemon lime soda that adds the sweetness and also some of that lemon lime flavor. The soda water we need some more combinations but we don’t wanted to get too sweet. Starting with the wash bin, now we need about three lemons, some fresh squeeze lime juice and then why don’t you give us about a third of that sour apple to cure. Last but not least go ahead and start lining up the proof you have over there, the chopped up apples. Wait till you guys try the peaches. Male: I can’t lie actually try to use on that slices. Guy Fieri: Garnish it with some limes, oranges, limes lemons, strawberries whatever you want. Everybody is in the pool right, put the lead back on it, give it a little turn. Tell me that is not some dynamite looking white Sangria. Now, nice big loaf of crunchy bread ciabatta or sour dough, put all the stocks in the middle we don’t need the extra part of it. Let’s go ahead, put those new buckets, and spread it. All right lay it down with some Havarti. It’s not a party if there’s no havarti. Put a little parsley on top of that, some green onions and then some crunchy bacon right on top. Take those back and fold it over and you just going to pour up some Sangrias. Cheers. You are going to like this. That’s suppose to walk around the ball of Jambalaya just get and pop it on your sandwich. So the next time you Tailgate remember you don‘t have to just stick around for hotdogs and burgers, you can go big or you can go home. Take it easy.