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.

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  • Makes: 16 servings
  • Prep: 45 mins
  • Chill: 4 hrs

Jambalaya Salad

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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.

From the Test Kitchen

If desired, serve salad on a bed of mixed greens.

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Nutrition Facts (Jambalaya Salad)

  • Per serving:
  • 277 kcal ,
  • 10 g fat
  • (2 g sat. fat ,
  • 65 mg chol. ,
  • 474 mg sodium ,
  • 33 g carb. ,
  • 4 g fiber ,
  • 13 g pro.
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