This recipe comes to us courtesy of Louisiana Cookin’ Magazine and Jim Core of Taylor’s Happy Oaks Farm, Folsom, Louisiana
MAKES 8-10 SERVINGS
- 2 bunches fresh kale
- 3 cups chicken stock
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 1/2 pounds andouille sausage
- 1 pound bacon
- 2 cups brown rice
- 5 cups water
- Salt-free Creole seasoning, to taste
- 1/2 cup plain breadcrumbs
- 1/4 cup melted butter
Thoroughly wash the kale then coarsely chop. In a 4 1/2-quart saucepan combine the kale with the chicken stock, chopped onion and garlic. Bring to a boil then reduce to a simmer and cook for about 25 minutes, until the kale is tender, and reserve. Do not drain.
Slice the andouille into rings and sauté in a frying pan until lightly browned. Fry the bacon in a skillet until crisp, then drain on paper towel and crumble.
Bring the water and brown rice to a boil in a 4 1/2- quart saucepan then reduce to a simmer, cover and cook for approximately 30 minutes, until rice is tender.
Mix together the kale with all pot liquor, the andouille and the rice. Season to taste with Creole seasoning.
Place mixture in a 9×12-inch baking pan. Mix the breadcrumbs with the crumbled bacon and sprinkle on top of the jambalaya. Drizzle the melted butter on top.
Bake in a 350°F oven until the breadcrumbs are lightly browned.