Jambalaya Salad Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| Yellow onion | 1 Large, finely chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1 cup long-grain white or brown rice | ||
| Water | 2 1/2 Cup (16 tbs) | |
| Dried oregano | 3/4 Teaspoon, crumbled | |
| Salt | 3/4 Teaspoon | |
| Red cayenne pepper | 1/8 Teaspoon | |
| Ham | 6 Ounce, boiled | |
| 1 largetomato, cored, seeded, and chopped, or 1 cup canned crushed tomatoes | ||
| Asparagus spears | 12 Ounce, drained | |
| Crabmeat | 1 Can (10oz), drained | |
| Red wine vinegar | 1 Tablespoon | |
Directions
Heat 1 tablespoon of the oil in a medium-size saucepan over moderate heat for 1 minute.
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.
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.
Chef
