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Warm Kale Jambalaya for a Chilly Autumn Night!

November 11, 2011

Jambalaya, a classic dish from New Orleans, is the perfect meal on a chilly autumn night. This healthy version is from our very own, Coach Julia has the same comforting dose of warmth and spice as the original, but also has a healthy helping of organic vegetables and proteins that your body will love! Check out Julia's blog, Lemons and Loafers for more healthy recipes!

Kale Jambalaya

Ingredients

  • 2 bunches fresh kale, washed and chopped
  • 3 cups organic chicken broth
  • 1 yellow onion, chopped
  • 1 clove garlic, chopped
  • 1-1/2 pounds andouille chicken sausage (or any spicy sausage) cut into round slices
  • 1 package nitrate-free turkey bacon
  • 3 cups brown rice - cooked
  • 1/2 cup plain breadcrumbs (make your own by toasting your favorite bread and put in a blender!)
  • Creole Seasoning
  1. In a large saucepan, combine kale with chicken broth, onion, and garlic. Bring to a boil, then reduce heat to a simmer and cook for about 15 minutes. Remove from heat and set aside (do not drain).
  2. Sauté sausage in a frying pan until lightly browned. Remove from pan and set aside.
  3. Fry turkey bacon until crisp, then drain on paper towels and cut into small pieces.
  4. Preheat oven to 350 degrees. Combine kale (with all of the pot liquor), sausage, and rice; season with Creole seasoning. Place mixture in a large baking pan. Mix breadcrumbs with crumbled bacon and sprinkle on top of the jambalaya.
  5. Bake at 350 degrees until breadcrumbs are lightly browned.

Enjoy!