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Dining In

Recipe: Salad Jambalaya

This is a perfect main-course salad to serve on a hot, sultry day. With the exception of the rice, there is very little cooking involved and you can even make it with pre-cooked rice you zap in the microwave. Close your eyes, and you’ll think you’ve been transported to Bourbon Street, with all the flavors of a traditional Jambalaya.

Ingredients

  • 1 bag boil-in-bag rice (like Success)
  • ½ – 1 lb. cooked, deveined shrimp (cut into bite-sized pieces, if needed)
  • ½ – 1 lb. cubed smoked ham
  • 1 basket cherry or grape tomatoes
  • 1 bunch green onions, chopped, including some green
  • ¼ cup drained mild pepper rings, chopped (like Marzetti)
  • 1 tablespoon chili powder
  • 1 tablespoon chopped fresh thyme leaves
  • Salt, freshly ground pepper, to taste
  • ⅓ – ½ cup Western French salad dressing, or country-style French dressing of choice (Catalina can be substituted)
  • lettuce leaves
  • Garnish: chopped green onion or peppers, chopped fresh thyme

Recipe

  1. Cook rice according to package directions; drain well and let cool.
  2. To the cooled rice, add the shrimp, ham, tomatoes, green onions, peppers, and seasonings. Stir in ⅓ cup of the dressing. Taste the salad and adjust the seasonings and dressing to your liking. (The rice mixture should be moist but not dripping with dressing.)
  3. Chill for at least 30 minutes. Serve on a bed of lettuce leaves. Garnish with more green onion or chopped peppers, and fresh thyme. Makes 4-6 servings.

Source: Barbara Walch

Barbara Walch
Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature, she is one of the Dining Divas. Barbara is a longtime member of the International Association of Culinary professionals (IACP). She is also a community volunteer, serving on the board of directors for City House, a nonprofit that shelters abused children and runaway homeless youth. And she is a member of the hospitality committee for the Plano Symphony Orchestra Guild.

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