This week on Louisiana Eats! Chef Jeff Hendersontalks about his transformation from prison inmate to head chef at the Bellagio in Las Vegas; Chef Matt Murphy recounts his near-fatal encounter with flesh-eating bacteria; and writer Molly Birnbaum regains her sense of smell after losing it in an automobile accident.Don't forget to enter our weeklyculinary contest!
Jim Core’s Kale Jambalaya
2 bunches fresh kale
3 cups chicken stock
1 onion, chopped
1 clove garlic, chopped
1 1/2 lbs. andouille sausage
1 lb. bacon
2 cups brown rice
5 cups water
1/2 cup plain bread crumbs
1/4 cup melted butter
Tom Bonnacaze Salt Free Creole Seasoning
Thoroughly wash the kale before coarsely chopping. Then, in a 4 1/2 quart sauce pan combine the kale with the chopped onion, garlic and chicken stock. Bring to a boil then reduce to a simmer and cook for about 25 minutes, until the kale is tender and reserve. (Do not drain.)
Slice the andouille into rings and saute in a frying pan until lightly browned. Fry the bacon in a skillet until crisp, then drain on paper towel and crumble.
Bring the water and brown rice to a boil in a 4 1/2 quart sauce pan then reduce to a simmer, cover and cook for approximately 30 minutes until rice is tender.
Mix together the kale with all pot liquor, the andouille and the rice. Season to taste with Creole Seasoning. (Jim prefers the seasoning of his fellow farmer’s market vendor, Tom Bonnacaze.)
Place mixture in a 9 x 12 inch baking pan. Mix the bread crumbs with the crumbled bacon and sprinkle on top of the jambalaya. Drizzle the melted butter on top. Bake in a 350 degree oven until the bread crumbs are lightly browned.
