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Cold Jambalaya Salad
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- #54838
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/2 cup chopped onion
1 tablespoon butter
1 clove garlic, minced
1/4 cup diced cooked ham
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 bay leaf
1 cup white rice
2 tablespoons good quality olive oil
1 tablespoon wine or balsamic vinegar
1 tablespoon fresh squeezed lemon juice
3 drops Tabasco, if desired
3 green onions, chopped
2 ribs celery, chopped
1/2 cup chopped green bell pepper
2 medium tomatoes, seeded and cut into bite size chunks
1 1/2 pound any combo of cooked shrimp, crab or chicken
directions
In a medium saucepan melt the butter. Saute the onions and garlic until wilted, about 5 minutes. Add 2 cups of water, the ham and seasonings and bring to a boil. Stir in the rice and return to a boil. Reduce the heat to very low, cover and cook until liquid is absorbed and the top of the rice is pitted with steam holes, 15-20 minutes.
Fluff the rice with a fork. Cover and remove from heat and let sit for 5-10 minutes. Chill or let sit until cold. Remove the bay leaf.
In a large bowl, toss the rice with the olive oil, vinegar and lemon juice. Taste and adjust flavorings and add Tabasco if desired. Stir in the remaining ingredients, garnish and serve.
added by
mangomarytexas
nutrition data
237 calories, 6 grams fat, 23 grams carbohydrates, 21 grams protein per serving.
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