Jambalaya Rice Salad

Name: Jambalaya Rice Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings.
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

My cold rice salad has a little hint of spice for a classic jambalaya-style kick. Shrimp, tomatoes, ham and peppers give it bright colors and a delightful texture. —Karen Rahn, Hixon, Tennessee

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.

Nutrition 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.

Originally published as Jambalaya Salad in Taste of Home April/May 2017