Collard Jambalaya
From hot_it_up 14 years ago
- 60 minutes to make
- Serves 810
This is a great way to use Collards, Kale or Chards. I guess I just got tired of Collards cooked the same old way.
Ingredients
- 2 bunches collards shopping list
- 3 cups chicken stock shopping list
- 1 onion,1 bell pepper and two stalks celery chopped (Trinity) shopping list
- 1 clove garlic, chopped shopping list
- 1 1/2 pounds andouille sausage, cut into discs shopping list
- 1 pound bacon shopping list
- 5 cups water shopping list
- 2 cups brown rice shopping list
- ground red pepper shopping list
How to make it
- Saute andouille in a frying pan until lightly browned. Remove from pan. Fry bacon until almost crisp remove from pan, drain and course chop. Pour half the drippings in a 4 1/2 cup sauce pan along with the sausage and bacon
- Thoroughly wash Collards, remove thick stems then chop coarsely. In the 4 1/2-quart saucepan, combine Collards with stock, Trinity and garlic. Bring to a boil, then reduce heat to a simmer and cook about 25 minutes, until collards are tender. Remove from heat. Do not drain.
- Combine water and rice in a saucepan and bring to a boil. Reduce heat to simmer, cover, and cook for about 30 minutes, until rice is tender.
- Add rice to the collards stir well and taste for seasoning. You should not need salt, but ground red pepper I'm sure
The Rating
Reviewed by 6 people-
greens, brown rice and sausage? leftovers? I think not, my friend. Thanks for an extra-special recipe. 5 forks
victoriaregina
in USA loved it
-
I love collards and all bitter greens. Great recipe!
joe1155
in Munchen loved it
-
Yum - great combination!
unswissmiss
in Basel loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "