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Jambalaya Salad

Jambalaya Salad appetizer


3 cups cooked Riceland Gold Parboiled Rice
1/2 cup thinly sliced celery
1/2 cup chopped bell pepper
1/4 cup chopped onion
3/4 cup reduced-calorie Italian style salad dressing or mayonnaise
1 tsp. hot sauce
1/4 tsp. cayenne pepper
1/4 tsp. salt
1 tsp. garlic powder
1 cup cubed smoked sausage
1 pkg. (6 oz.) frozen cooked tiny shrimp, thawed
6 slices bacon, cooked and crumbled
1 tomato, cut into wedges


Combine chopped vegetables, salad dressing or mayonnaise and seasoning; mix well. Add rice, sausage and shrimp; blend well. Just before serving, stir in bacon. May be served in lettuce cups. Garnish with tomato wedges and pickled okra. (From our "America's Kitchen" cookbook)