Lightened Up Jambalaya

4 Jun


(Serves 4)
4 cups cooked brown rice
1 can diced tomatoes
1 bunch kale, de-stemmed and chopped
1/4 lemon, juiced
1/2 onion, diced
1/2 tbspn fresh diced or pureed garlic
1 teaspoon paprika
1 teaspoon cayenne powder
16 ounces chicken sausage, cooked.
pepper to taste
optional: 2 cups chicken broth


1. Cook brown rice as instructed on package, but can optionally sub out half of the water required for chicken broth to give rice extra flavor.
2. While rice cooks, sautee kale, onions, garlic, and lemon juice in a large pot until kale is soft. Reduce heat to low, and stir in canned tomatoes.
3. Slice sausage links into rounds, and sear in a hot pan until the bottom is caramelized. Flip and sear other side.
4. Add the caramelized sausage to the large pot with the kale. Gently stir in your fully cooked rice. Add paprika, cayenne, and pepper to taste.





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