with Kale & Long Grain Rice
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- 1 onion
- 1 green bell pepper
- 1 celery stalk
- 3 garlic cloves
- 4 oz curly kale
- 2 links Field Roast® Sausage
- ¾ cup basmati rice
- 1 tsp chipotle morita powder
- 14.5 oz fire roasted diced tomatoes
- 2 tsp vegetable broth concentrate
- 2 tbsp (4 tbsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Peel and dice the onion(s). Trim, deseed, and dice the green bell pepper(s). Dice the celery. Peel and mince the garlic. Desteem the kale and roughly chop the leaves.
Remove sausages from the plastic casing and slice into rounds. Heat 2 tbsp (4 tbsp) vegetable oil in a large pot over medium-high heat. Add sliced sausage and cook, stirring occasionally, until it begins to crisp, 4 to 5 minutes. Add chopped kale and cook until kale is bright green and wilted, 1 to 2 minutes. Transfer sautéed sausage and curly kale to a plate.
Return the pot to medium-high heat. Add diced onion, diced green bell pepper, and diced celery to the pot and cook until softened, 3 to 4 minutes. Add minced garlic and a pinch of salt and cook until fragrant, about 30 seconds.
Add the basmati rice, chipotle morita powder, tomatoes, vegetable broth concentrate, and 1¼ cups (3¼ cups) water to the pot. Bring to a boil, cover, reduce heat to low, and cook the jambalaya until the water is absorbed and rice is tender, 15 to 18 minutes. TIP: If you’re sensitive to spice, omit or use less chipotle morita powder.
Add the sautéed sausage and kale to the jambalaya and cook until warm, 1 to 2 minutes. Divide the sausage jambalaya with kale and long grain rice between large bowls. Dig in!