Kale Jambalaya

Published on January 13, 2020 | By
kale jambalaya

Jim and Gladys Core were some of the original vendors at the Covington Farmer’s market twenty five years ago. Jim and Gladys not only had the most beautiful organically grown vegetables but Jim also made the best boiled peanuts and kale jambalaya. Now you may think that kale jambalaya would be a vegetarian recipe. However, Jim’s original recipe calls for bacon and andouille sausage. You can eliminate these and make it with just the seasonings and fresh kale for a satisfying and tasty vegetarian version too.  Jim and Gladys would like it either way!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 2 bunches of fresh kale, preferably lacinato or Tuscan kale
  • 3 cups of water
  • 1 medium onion, chopped
  • 2 stalks of celery, minced
  • 1 green bell pepper, chopped
  • 3 cloves of garlic, minced
  • 2 TBSP oil
  • 3/4 lb of andouille sausage, sliced
  • 1 lb of bacon, cooked until crisp and crumbled
  • 11/2 cup of brown rice
  • 3 cups of chicken stock
  • 1 TBSP of Creole seasoning
  • 1/2 tsp salt
  • 1 tsp thyme
  • 1 bunch of green onions, chopped
  • 1/2 cup of plain bread crumbs

Instructions

  1. Wash kale and coarsely chop. If you cannot find Tuscan kale and kind of kale will suffice. May just need to adjust cooking times to make sure that it is tender. Bring water to a boil, add kale, then reduce heat to a simmer and cook for about 25 minutes until the kale is tender. Remove form heat and set aside. Reserve at least one cup of the pot liquor.
  2. If you wish to make a vegetarian version of this recipe, eliminate these next steps for bacon and sausage. Fry bacon until crisp. Remove and drain. Sauté andouille in 3 TBSP of the bacon grease until lightly browned. Remove and drain on paper towels. I use a combination of chicken andouille and pork.
  3. Cook rice with chicken broth until completely cooked.
  4. Preheat oven to 350.
  5. In a large bowl combine cooked rice, drained kale and seasonings, 1 cup of the pot liquor from kale, and all seasonings and green onions. Place mixture in a 9X12 glass baking dish.
  6. Mix bread crumbs with crumbled bacon and sprinkle on top of jambalaya. Bake at 350 for about 15-20 minutes until breadcrumbs are lightly browned and jambalaya is warmed through.
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