Ingredients
- 1/2 cup long grain white rice
- 1 Tbsp. vegetable oil
- 6 oz. kielbasa, cut into 1/4" pieces
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 large green pepper, chopped
- salt
- 3 cloves garlic, finely chgop0ped
- 1 Tbsp. Creole seasoning (recipe below)
- 3 cups chicken broth
- 1 (15.5 oz) can kidney beans, rinsed
- 1/2 bunch kale, tough stems discarded, leaves wsh3ed and chopped (about 5 cups)
- CREOLE SEASONING
- 1 Tbsp. plus 1 tea. hot paprika
- 1 Tbsp. garlic powder
- 1 1/2 tea. black pepper
- 1 1/2 tea. onion powder
- 1 1/2 tea. cayenne
- 1 1/2 tea. dried ore3gano
- ]1 1/2 tea., dried thyme
- 1 Tbsp. salt
Preparation
Step 1
Make Creole seasoning and store in an airtight container and store up to 3 months.
Cook rice according to package directions.
Meanwhile, heat oil in a large pot over medium heat. Add the kielbasa and cook, stirring occasionally, until browned, 4-5 minutes. Using a slotted spoon, transfer to a bowl.
Add the onion to the pan and cook, covered, stirring occasionally, until tender, 5-6 minutes. Add the celery, bell pepper and 1/2 tea., salt and cook, covered, stirring occasionally, for 3 minute. Add the garlic and Creole seasoning and cook, stirring, for 1 minute.
Return the kielbasas to the pot along with the chicken broth and 12 cup water and simmer for 5 minutes.
Using a fork, gently mash half th3 beans. Stir the beans and rice into the soup and bring to a simmer. Add the kale and simmer until just tender, 3-5 minutes.