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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 18 |
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This is a Cajun recipe I got from a New Orleans native when I went to Mardi Gras back in the 80's. Ingredients:
1/3 cup olive oil |
2 teaspoons finely shredded orange peel |
1/3 cup orange juice |
1/4 cup lemon juice |
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed |
4 cloves garlic, minced |
1/2 teaspoon salt |
1/2 teaspoon red pepper flakes |
1/4 teaspoon ground black pepper |
2 cups long grain rice |
4 cups water |
1/8 teaspoon salt |
1/2 pound cooked andouille sausage or other cooked, smoked sausage |
1 tablespoon olive oil |
2 large onions, chopped (2 cups) |
1 pound cooked and peeled crawfish tails or cooked, peeled, and deveined shrimp |
2 medium tomatoes, chopped (about 1-1/3 cups) |
2 15-ounce cans black-eyed peas, rinsed and drained (optional) |
2 medium green, red, and/or yellow sweet peppers, chopped (1-1/2 cups) |
1/2 cup snipped parsley |
Directions:
1. In a screw-top jar, combine the 1/3 cup olive oil, the orange peel, orange juice, lemon juice, thyme, garlic, the 1/2 teaspoon salt, the red pepper flakes, and black pepper. Cover and shake dressing well. Use immediately or chill. Shake again before using.
2. Combine rice, water and the 1/8 teaspoon salt in a large saucepan. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Remove from heat; rinse rice well with cool water. Drain and set aside.
3. Bias-slice sausage into 1/2-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 oil to skillet; cook onion in hot oil until tender, stirring occasionally.
4. Combine rice, sausage, onion, cooked crawfish tails or shrimp, tomato, black-eyed peas (if desired), sweet pepper, and parsley in a very large bowl. Add the dressing; toss well. Cover and chill for at least 4 hours or up to 24 hours. Makes 16 to 20 servings.
5. Note: If desired, serve salad on a bed of mixed greens.
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