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Jambalaya Salad Recipe
|Olive oil||3 Tablespoon|
|Yellow onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Long grain white rice/Brown rice||1 Cup (16 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Dried oregano||3⁄4 Teaspoon, crumbled|
|Ground red cayenne pepper||1⁄8 Teaspoon|
|Ham||6 Ounce, cubed (Boiled / Baked)|
|Tomato/1 cup canned crushed tomatoes||1 Large, cored, seeded and chopped|
|Fresh asparagus spears/1 package,10 ounces frozen asparagus spears, thawed and drained||12 Ounce, halved|
|Canned crabmeat||6 Ounce, drained and picked over for bits for shell and cartilage (1 Can)|
|Red wine vinegar||1 Tablespoon|
Serving size: Complete recipe
Calories 1672 Calories from Fat 499
% Daily Value*
Total Fat 56 g86.7%
Saturated Fat 8.6 g42.9%
Trans Fat 0.1 g
Cholesterol 267.4 mg
Sodium 3063.6 mg127.6%
Total Carbohydrates 205 g68.5%
Dietary Fiber 15.6 g62.6%
Sugars 8.5 g
Protein 83 g166%
Vitamin A 67.5% Vitamin C 57.6%
Calcium 27.6% Iron 46.8%
*Based on a 2000 Calorie diet
Add the onion and garlic and saute, stirring frequently, until limp 5 minutes.
Stir in the rice and cook for 1 minute.
Add the water, oregano, salt, red pepper, and ham, and bring to a boil.
Reduce the heat to low, cover, and simmer for 10 minutes for white rice, 30 for brown.
Add the tomato, cover, and cook 10 minutes longer or until the rice is almost tender.
Lay the asparagus on top, cover, and cook for 5 minutes or until the asparagus and rice are tender.
Transfer all to a large serving bowl.
Stir in the crabmeat, the remaining 2 tablespoons oil, and the vinegar, and toss lightly.