Kale Gumbo That's Outta Control

Kale and Lentil Gumbo
Serves 8 – 12

Feminize your gumbo with kale and lentils while still indulging in a Fat Tuesday favorite. To make this more applicable for a weeknight meal, roux can be made up to 3 days in advance - or made and then frozen and plopped right in the pan. Freeze in individual ice cube trays for each easier access.

4 sliced smoked bacon, diced
1 lb. Andouille sausage, cut into 1/2” pieces on a bias
1/4 cup all-purpose flour
1 sweet onion, diced
1 bell pepper, diced
2 ribs celery, diced
4 garlic cloves, minced
2 teaspoons creole seasoning
3 springs fresh thyme
1 bay leaf
2 quarts low-sodium chicken stock
2 cups green lentils
1 bunch kale, deribbed and torn
Long grain white rice, for serving
Hot sauce, for serving

Heat oven to 350° F. Sauté bacon in a Dutch oven, until crispy. Remove and set aside. Repeat with sausage.

Whisk flour into remaining fat and equal out with vegetable oil if needed, the ratio should be 1:1. Bake in the oven for about 90 minutes, stirring every 20 to 30 minutes, until you have a dark roux, about the color of milk chocolate.

When roux is done sauté onion, bell pepper and celery until tender, about 5 minutes. Add garlic, seasoning, thyme, bay leaf and chicken stock and bring to a boil.

Add lentils and cook for 20 minutes. Add kale, bacon and sausage to the pot and simmer until ready to serve.

Serve over long-grain white rice with Louisiana hot sauce as a condiments. 

Kale and Lentil Gumbo