Jambalaya Salad

Western.Chefs's picture

Sep. 16, 2011


Olive oil 2 Tablespoon
Ham 12 Ounce , cut into pieces
Chopped yellow onion 1 Cup (16 tbs)
Garlic 2 Clove (10 gm) , minced
Dried thyme leaves 1 Teaspoon
Red cayenne pepper 1/2 Teaspoon
Black pepper 1/4 Teaspoon
Red wine vinegar 1 Cup (16 tbs)
Long grain white rice 4 Cup (64 tbs) , cooked, drained
Celery stalks 2 , thinly sliced
Shrimp 1 1/2 Pound , deveined
Green onions 2 , sliced
Cherry tomatoes 1 Pint , halved


1. In a 12-inch nonstick skillet, heat the oil over moderate heat. Stir in the ham, onion, garlic, oregano, thyme, and the ground red and black peppers; saute for 5 minutes or until the onion is tender. Stir in the vinegar, remove from the heat, and cool for 5 minutes.

2. In a large bowl, toss the rice with the celery, sweet peppers, and vinegar mixture. Stir in the shrimp, cover with plastic wrap, and refrigerate for at least 2 hours.

3. To serve, mound the salad in the center of a platter and sprinkle with the green onions. Surround with the cherry tomatoes. Serve with Corn Pone.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 4401Calories from Fat 535

 % Daily Value*

Total Fat 60 g92.3%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 1562 mg65.08%

Total Carbohydrates 650 g216.7%

Dietary Fiber 21 g84%

Sugars 18 g

Protein 273 g546%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet