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Cajun Kale, Sausages, and Rice
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Cajun Kale, Sausages, and Rice
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Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 45 minutes
Prep Time:
 25 minutes
Cook Method:
 sauteed
Cook Temp:
Directions:
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1. In a wide, heavy-bottom sauté pan with a lid, or a soup pot, heat 1 tsp. of the oil over medium heat. Add sausage and lightly brown, 3 to 4 minutes. Remove sausage and set aside. Add 1 Tbsp. oil to same pot and sauté onion, celery, and red pepper over medium heat for 4 minutes. Add garlic and cook an additional minute.

2. Stir in rice to coat with oil. Add water, tomatoes, thyme, and salt. Place kale on top without mixing in, cover, and boil for 2 minutes. Turn heat to low and simmer for 20 minutes, until rice is done. Stir in reserved sausage and cheese, if using. Cover again for a minute to let cheese melt. Serve hot.

Suggestions: 1 tsp. dried thyme can be substituted for fresh thyme. Kale (7 or 8 stems, about 8 to 10 oz.) stalks removed, washed and need to be cut into 1/2-in pieces.

Cheddar cheese is optional.

Source: Hannaford Fresh Magazine, Mar/Apr 2008
4 tsp Olive oil
1/2 lb Linguica sausage, halved lengthwise and slcd into 1/4 -n pcs
1 ea Medium onion, diced
2 ea Celery stalk, diced
1 ea Red bell pepper, seeded, diced
2 ea Garlic cloves, minced
1 cup Uncooked long grain rice
2 1/2 cup Water
14 oz Diced tomatoes and green chilies
1 Tbs Fresh thyme
1/2 tsp Salt
10 oz Fresh kale, chopped
1 cup Cheddar cheese, shredded


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