We're still on a kale kick.   If you are too, Jim Core's Kale Jambalaya is sure to be the star of any Super Bowl party, especially if it's made with Kurt Unkel's Cajun Grain Louisiana Brown Jasmine Rice.   Who dat?!?!

Ingredients

• 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
• Tom Bonnacaze’s Salt Free Creole Seasoning
• 1/2 cup plain bread crumbs
• 1/4 cup butter, melted

Directions

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).

Sauté 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. (Jim prefers the seasoning of his fellow farmers market vendor, Tom Bonnacaze.) Place mixture in a 9x12-inch baking pan. Mix bread crumbs with crumbled bacon and sprinkle on top of the jambalaya. Drizzle melted butter on top. Bake at 350 degrees until bread crumbs are lightly browned.

Serves 8-10

Recipe compliments of Jim Core