2 bunches fresh kale
*3 cups chicken stock
1 onion, chopped
1 clove garlic, chopped
*1-1/2 pounds andouille sausage, cut into round slices
*1 pound bacon
5 cups water
2 cups brown rice
1/2 cup plain bread crumbs
1/4 cup butter, melted
Thoroughly wash kale, then chop coarsely. In a 4-1/2-quart saucepan, combine kale with stock, onion and garlic. Bring to a boil, then reduce heat to a simmer and cook for about 25 minutes or until kale is tender. Remove from heat and set aside (do not drain).
Saute andouille in a frying pan until lightly browned. Remove from pan. Fry bacon until crisp, then drain on paper towels and crumble. Combine water and rice in a 4-1/2 quart saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for approximately 30 minutes or until rice is tender.
Preheat oven to 350 degrees. Combine kale (with all of the pot liquor), andouille and rice; season with Creole seasoning. Place mixture in a 9×12-inch baking pan. Mix bread crumbs with crumbled bacon and sprinkle on top of the jambalaya. Drizzle melted butter on top. Bake until bread crumbs are lightly browned. Serves 8-10.
*Omit these ingredients to make this a vegetarian dish.
Recipe courtesy of Louisiana Kitchen & Culture magazine, grower Jim Core and “The Cresecent City Farmers Market Cookbook.”