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| JAMBALAYA SALAD
Andouille sausage and crawfish tails give an authentic Cajun taste to this robust salad. To tote to a potluck, carry the seafood mixture and greens separately in containers in a cooler." When ready to serve, place a bed of greens on a large platter. Stir the seafood mixture thoroughly and spoon over the greens. 2 cups long grain rice 4 cups water 1/8 teaspoon salt 1/2 pound cooked andouille sausage or other cooked, smoked sausage 1 tablespoon olive oil 2 cups chopped onion 1 pound cooked and peeled crawfish tails or cooked, peeled, and deveined shrimp 2 medium tomatoes, chopped (about 1-1/3 cups) 1-1/2 cups chopped green, red, and/or yellow sweet pepper 1/2 cup snipped parsley Citrus-Pepper Dressing 8 cups mixed salad greens (such as Swiss chard, kale, mustard greens, arugula, and/or leaf lettuce) In a large saucepan combine rice, water, and salt. 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 oil to skillet; cook onion in hot oil till tender, stirring occasionally. In a very large bowl combine rice, sausage, onion, cooked crawfish tails or shrimp, tomato, sweet pepper, and parsley. Add the Citrus-Pepper Dressing; toss well. Cover and chill for 4 to 24 hours. To serve, arrange greens on a large platter; top with the chilled seafood mixture. Citrus-Pepper Dressing: In a screw-top jar combine 1/3 cup olive oil; 2 teaspoons finely shredded orange peel; 1/3 cup orange juice; 1/4 cup lemon juice; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 4 cloves garlic, minced; 1/2 teaspoon salt; 1/4 to 1/2 teaspoon ground red pepper; and 1/4 teaspoon black pepper. Cover and shake dressing well. Use immediately or chill. Shake again before using. Make-Ahead Tip: Prepare salad but do not add greens. Cover and chill for 4 to 24 hours. Serve over greens. Servings: 16 to 20 |
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