Jambalaya SaladFrom dariana 8 years ago
- 1/3 cup olive oil shopping list
- 2 teaspoons finely shredded orange peel shopping list
- 1/3 cup orange juice shopping list
- 1/4 cup lemon juice shopping list
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed shopping list
- 4 cloves garlic, minced shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon red pepper flakes shopping list
- 1/4 teaspoon ground black pepper shopping list
- 2 cups long grain rice shopping list
- 4 cups water shopping list
- 1/8 teaspoon salt shopping list
- 1/2 pound cooked andouille sausage or other cooked, smoked sausage shopping list
- 1 tablespoon olive oil shopping list
- 2 large onions, chopped (2 cups) shopping list
- 1 pound cooked and peeled crawfish tails or cooked, peeled, and deveined shrimp shopping list
- 2 medium tomatoes, chopped (about 1-1/3 cups) shopping list
- 2 15-ounce cans black-eyed peas, rinsed and drained (optional) shopping list
- 2 medium green, red, and/or yellow sweet peppers, chopped (1-1/2 cups) shopping list
- 1/2 cup snipped parsley shopping list
How to make it
- 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.
- 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.
- 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.
- 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.