Jambalaya Rice Salad Recipe
Jambalaya Rice Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This cold rice salad has a little hint of spice for that classic jambalaya kick. Shrimp, tomatoes, ham and peppers give it color and crunch. —Karen Rahn, Hixon, Tennessee
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + chilling

Ingredients

  • 1-1/3 cups uncooked long grain rice
  • 2 tablespoons olive oil
  • 2 cups cubed fully cooked ham
  • 1/3 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 to 1 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1/3 cup red wine vinegar
  • 1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
  • 2 celery ribs, thinly sliced
  • 1 small green pepper, julienned
  • 1 small sweet red pepper, julienned
  • 1 pint cherry tomatoes, halved
  • 2 green onions, sliced

Directions

Prepare rice according to package directions; cool. In a large skillet, heat oil over medium heat. Add ham and onion; cook and stir until onion is tender, about 5 minutes. Add next six ingredients; cook and stir 2 minutes. Remove from heat; stir in vinegar.
Combine rice, ham mixture, shrimp, celery and peppers. Refrigerate, covered, at least 2 hours. Add tomatoes; toss to combine. Sprinkle with onions. Yield: 8 servings.
Originally published as Jambalaya Rice Salad in Taste of Home April/May 2017

Nutritional Facts

1-1/4 cups: 309 calories, 7g fat (1g saturated fat), 150mg cholesterol, 709mg sodium, 32g carbohydrate (2g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable, 1 fat.

  • 1-1/3 cups uncooked long grain rice
  • 2 tablespoons olive oil
  • 2 cups cubed fully cooked ham
  • 1/3 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 to 1 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1/3 cup red wine vinegar
  • 1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
  • 2 celery ribs, thinly sliced
  • 1 small green pepper, julienned
  • 1 small sweet red pepper, julienned
  • 1 pint cherry tomatoes, halved
  • 2 green onions, sliced
  1. Prepare rice according to package directions; cool. In a large skillet, heat oil over medium heat. Add ham and onion; cook and stir until onion is tender, about 5 minutes. Add next six ingredients; cook and stir 2 minutes. Remove from heat; stir in vinegar.
  2. Combine rice, ham mixture, shrimp, celery and peppers. Refrigerate, covered, at least 2 hours. Add tomatoes; toss to combine. Sprinkle with onions. Yield: 8 servings.
Originally published as Jambalaya Rice Salad in Taste of Home April/May 2017

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