Rice With Andouille And Kale Food

SPICY KALE CHOWDER WITH ANDOUILLE SAUSAGE

Steps:

• Heat the olive oil in a large soup pot.
• Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened (about 12 minutes).
• Add ginger and andouille and cook for 5 minutes, stirring occasionally.
• Add the tomatoes and their juices; bring to a boil.
• Add the stock and kale; return to a boil.
• Reduce heat to medium, simmering until the kale is tender (about 10 minutes).
• Season the soup with salt and pepper and serve, or let cool and freeze (can be frozen for up to 2 months.

CAJUN KALE, SAUSAGES, AND RICE

Steps:

• In a wide, heavy-bottomed saute pan with a lid, or a soup pot, heat 1 tsp olive oil over medium heat.
• Add sausage and lightly brown, 3-4 minutes.
• Remove sausage and set aside.
• Add remailing oil to same pot and saute onion, celery, and red pepper over medium heat for 4 minutes.
• Add garlic and cook and additional minute.
• Stir in rice to coat with oil.
• Add water, tomatoes, thyme, and salt.
• Place kaleon top without mixing in, cover, and boil for 2 minutes.
• turn heat to low, cover, and simmer for 20 minutes until rice is done (35-45 minutes for brown rice).
• Stir in reserved sausage and cheese (if using). Cover again for a minute to let cheese melt.
• Add your favorite hot sauce (I use Cayenne concoction).

SAUTEED RICE WITH KALE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
• Heat olive oil and butter in a large skillet over medium heat; cook and stir onion, celery, mushrooms, green bell pepper, and garlic in the oil and butter mixture until the onion is tender, about 5 minutes. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with dry mustard, cayenne pepper, salt, and black pepper. Cook and stir until the rice is hot, about 5 minutes.

RICE WITH ANDOUILLE AND KALE

Steps:

• Soak rice in hot water for 10 minutes. Drain. Rinse with cold water and drain well. Place tomatoes, onion, garlic and rosemary in a blender. Puree until smooth. Set aside.
• Heat oil in a medium-large, heavy-bottom pot over medium-high heat. Add rice. Cook, stirring frequently, until rice turns a light golden color, about 5 minutes. Stir in the tomato puree. Cook for 8 minutes, frequently scraping the bottom of the pan to prevent sticking.
• Stir in broth, salt, sausage and kale. Cook, uncovered, until all the broth has been absorbed and air holes appear on the surface of the rice, about 20 minutes. Turn heat to very low. Cover the pot with a towel. Continue cooking for 5 minutes. Remove from heat. Let stand, covered, for 15 minutes. Adjust seasoning if needed and serve hot. Continue as in main recipe, adding the sausage and the kale with the chicken broth and salt. Continue as in main recipe. Serve hot.