Warm Kale Jambalaya for a Chilly Autumn Night!
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!
- 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
- 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).
- Sauté sausage in a frying pan until lightly browned. Remove from pan and set aside.
- Fry turkey bacon until crisp, then drain on paper towels and cut into small pieces.
- 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.
- Bake at 350 degrees until breadcrumbs are lightly browned.