Divide this recipe in half and pop one in the freezer for an appetizer for unexpected guests or bring the whole recipe in a 9X13 pan to your next potluck. Make sure you make some fresh sals to serve on the side. Fresh salsa full of tomatoes, onions and peppers helps to round out the meal.
- 1 cup uncooked brown rice which you should cook according to instructions. Set aside to cool.
- 200 grams or about 7 ounces of chorizo sausage diced. (about 2 cups diced)
- 1 large onion, diced
- 1 sweet bell pepper, (any color) diced
- 2 stalks celrey, sliced
- 2 cloves garlic, minced
- 1 bunch kale broken into quarter sized pieces (about 4 cups when broken)
- 1 pound fresh or frozen (thawed) small shrimp
Creole Cheese Sauce
- 1/4 cup butter
- 1/4 cup flour
- 2 1/2 cups 2% milk
- 2 cups shredded mexican blend cheese
- 2 teaspoons creole seasoning
- additional shredded cheese for sprinkling on top
- In a fry pan fry the sausage until browned, Drain well on paper towels. Wipe most of the fat from the pan and return the sausage to the pan. Add the kale and cover to steam until the kale has wilted slightly and turned a bright green color. Remove from pan and set aside.
- In the same pan, saute the onion, in the remaining bit of fat from the sausage. Once the onions have turned translucent, add the pepper, celery and the garlic. Saute until all the veggies have wilted but are still tender crisp.
- While the veggies are frying....begin to make the Cheese Sauce. I always make my cheese sauce in the microwave so if you like to do yours on the stove go ahead.
- Melt the butter in a microwave safe 6 cup bowl or measuring cup. Add the flour and stir well. Add a bit of the milk and stir and then wisk in the remaining milk. Cook on high for one minute and stir and repeat until the sauce has thickened and is bubbly. Add the cheese and the seasoning and stir and set aside.
- Add the rice to the veggies and stir to combine.
- Spray a 9X13 pan with cooking spray. Put half the rice/veggie mixture in the bottom of the pan. Add half the sausage and kale mixture and half the shrimp. Cover with half the sauce.
- Repeat layers and sprinkle the remaining cheese over top.
- Bake at 325 for 45 minutes or until bubbly and browned on top.