Ingredients:

TUSCAN/LACINATO/DINO KALE, 6 lightly packed CUPS,
OLIVE OIL, 2 tbsp
RED ONION, 1 md - finely chopped
CELERY RIB, 1 lg - thinly sliced
GARLIC, 3 cloves - minced
GREEN BELL PEPPER, 1 md - seeded & chopped
RED BELL PEPPER, 1 md - seeded & chopped
ANDOUILLE SAUSAGE, 8-12 oz
DRIED THYME, 1 tbsp
ALLSPICE, 1/4 tsp
DICED FIRE-ROASTED TOMATOES, 1 15oz can
CHICKEN BROTH, 6 cups
TUSCAN/LACINATO/DINO KALE, 1 bunch - de-stemmed & cut into ~1" pieces
GROUND BLACK PEPPER, 1/4 tsp
SALT, 1/2 tsp
HONEY, 1 tsp
BASMATI RICE, 4 cups, slightly undercooked

CAJUN ANDOUILLE STEW

Instructions:

1. Gather ingredients and start cooking rice. 

2. In a large pot, warm OLIVE OIL over med-high heat. Add ONION and CELERY & cook until onion is translucent, approx 4 minutes, stirring occasionally.

3. Add GARLIC, PEPPERS, & SAUSAGE- cook until peppers soften, approx 5 minutes.

4. Mix in THYME & ALLSPICE. Stir and cook 1 minute.

5. Add TOMATOES, KALE, BROTH, & PEPPER. Bring to boil, reduce heat to low and simmer, covered, for approx 25 minutes.

6. Add SALT to taste & HONEY. (If freezing any for later, set aside to freeze at this point, separate from rice).

7. If serving now, add RICE & continue to simmer soup, uncovered, with rice added - cook until rice is done & kale is tender, approx 10 minutes.

8. Bon appetit!