This lighter twist on Jambalaya is refreshing, tasty and easy to make, a meal in itself.
How To Make Jambalaya Salad with Greens
A delicious way to spruce up your salad with a Louisiana flavor! This jambalaya salad is the perfect salad to accompany your meat dishes, crawfish boil, or even just a plate of roasted chicken!
Prep:
20 mins
Chill Time:
1 days
Cook:
20 mins
Total:
1 days 40 mins
Ingredients
- 2 cups long grain rice
- 4 cups water
- ⅛ tsp salt , or salt substitute
- ½ lb sausage , andouille, smoked sausage or other cooked sausage
- 1 tbsp olive oil
- 2 cups onion, chopped
- ⅓ cup olive oil
- 2 tsp orange peel, finely shredded
- ⅓ cup orange juice
- ¼ cup lemon juice
- 1 tbsp fresh thyme , crushed, snipped , or 1 tsp. dried thyme
- 4 cloves garlic, minced
- ½ tsp salt
- ¼ tsp ground red pepper
- ¼ tsp black pepper
- 1 lb cooked and peeled crawfish tails or cooked, peeled, and deveined shrimp
- 2 tomatoes, medium, chopped
- 1 ½ cups chopped green, red, and/or yellow sweet pepper
- ½ cup snipped parsley
- 8 cups mixed salad greens, such as Swiss chard, kale, mustard greens, arugula, and/or leaf lettuce
Instructions
- 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 ½-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 of olive oil to skillet; cook onion in hot oil until tender, stirring occasionally.
-
Meanwhile, for Citrus-Pepper Dressing, in a screw-top jar combine the ⅓ cup olive oil, orange peel, orange juice, lemon juice, thyme, garlic, salt, ground red pepper, and black pepper.
- Cover and shake dressing well.
- Use immediately or chill.
- Shake again before using.
- 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.
- Serve over greens.
Nutrition
- Sugar: 1g
- :
- Calcium: 24mg
- Calories: 160kcal
- Carbohydrates: 19g
- Cholesterol: 12mg
- Fat: 8g
- Fiber: 1g
- Iron: 1mg
- Potassium: 172mg
- Protein: 4g
- Saturated Fat: 2g
- Sodium: 199mg
- Vitamin A: 466IU
- Vitamin C: 16mg
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