- 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.
From the Test Kitchen
If desired, serve salad on a bed of mixed greens.
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.