CAJUN RICE SKILLET
Ingredients:
2 tablespoons bacon fat
2 leeks, quartered and thinly sliced (or 1 large yellow onion, diced)
1 green pepper, seeded and diced
1 red pepper, seeded and diced
3/4 teaspoon salt
1 pound andouille sausage, halved and sliced
2 cups uncooked rice, well-rinsed
1 bunch sea kale, stems removed and chopped into bite-sized pieces
4 cups chopped fresh tomatoes or One 28-ounce can crushed tomatoes
2 cups chicken stock
1/4 teaspoon freshly ground black pepper
2 bay leaves
Directions:
Heat a large heavy (preferably cast-iron) skillet over medium heat. A Dutch Oven would also work well as this is a fairly large dish. Add bacon fat and heat until melted, about 2 minutes. Add leeks, peppers, and salt. Saute over medium heat until tender and fragrant, about 8 minutes. Add andouille sausage and cook about 10 minutes until browned.
Turn off heat and add rice to the skillet. Allow to toast in the bacon fat and sausage renderings for about two minutes.
Add kale, tomatoes, chicken stock, pepper, and bay leaves to the pan. Bring to a boil over high heat, reduce to low, cover, and cook until rice is tender, about 20 minutes. Serve warm.