Jambalaya Salad
Andouille sausage and crawfish tails reflect the Cajun roots of this robust salad. Can't find these Louisiana specialties? Substitute other smoked sausage and cooked shrimp.
Prep Time:
45 mins
Total Time:
4 hrs 45 mins
Servings:
Makes 16 to 20 servings.
Ingredients
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1/3 cup olive oil
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2 teaspoons finely shredded orange peel
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1/3 cup orange juice
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1/4 cup lemon juice
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1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
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4 cloves garlic, minced
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1/2 teaspoon salt
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1/2 teaspoon red pepper flakes
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1/4 teaspoon ground black pepper
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2 cups long grain rice
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4 cups water
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1/8 teaspoon salt
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1/2 pound cooked andouille sausage or other cooked, smoked sausage
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1 tablespoon olive oil
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2 large onions, chopped (2 cups)
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1 pound cooked and peeled crawfish tails or cooked, peeled, and deveined shrimp
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2 medium tomatoes, chopped (about 1-1/3 cups)
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2 15-ounce cans black-eyed peas, rinsed and drained (optional)
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2 medium green, red, and/or yellow sweet peppers, chopped (1-1/2 cups)
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1/2 cup snipped parsley
Directions
1.
In a screw-top jar, combine the 1/3 cup olive oil, the orange peel, orange juice, lemon juice, thyme, garlic, the 1/2 teaspoon salt, the red pepper flakes, and black pepper. Cover and shake dressing well. Use immediately or chill. Shake again before using.
2.
Combine rice, water and the 1/8 teaspoon salt in a large saucepan. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Remove from heat; rinse rice well with cool water. Drain and set aside.
3.
Bias-slice sausage into 1/2-inch pieces. In a large skillet, brown sausage over medium-high heat for 2 to 3 minutes. Drain off fat. Remove sausage from skillet. Add the 1 tablespoon oil to skillet; cook onion in hot oil until tender, stirring occasionally.
4.
Combine rice, sausage, onion, cooked crawfish tails or shrimp, tomato, black-eyed peas (if desired), sweet pepper, and parsley in a very large bowl. Add the dressing; toss well. Cover and chill for at least 4 hours or up to 24 hours. Makes 16 to 20 servings.
Note
If desired, serve salad on a bed of mixed greens.
Nutrition information
Calories 277, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 65 mg, Sodium 474 mg, Carbohydrate 33 g, Fiber 4 g, Protein 13 g. Daily Values: Vitamin A 8%, Vitamin C 42%, Calcium 5%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Jambalaya Salad with Greens
Two Louisiana specialties--andouille sausage and crawfish--give an authentic Cajun taste to this robust salad.
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