"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

JAMBALAYA RICE SALAD Recipe

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This recipe for JAMBALAYA RICE SALAD, by , is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sallie L. Simpson
Added: Saturday, January 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups converted brand rice
2 teaspoons salt
1/2 teaspoon red pepper sauce
1/4 cup vegetable oil
1 garlic clove, minced
1/2 pound cooked shrimp or 2 cans (4 1/2
ounces each ) drained
1 cup diced, cooked ham
4 green onions with tops, sliced
1/2 medium green pepper, cut into 1 x 1/4
inch strips
2 large tomatoes, coarsely chopped

Directions:
Directions:
Bring water to boil in large saucepan. Stir in rice, 1 teaspoon of salt and red pepper sauce. Cover and simmer 20 minutes. Remove from heat. Let stand until app liquid is absorbed, about 5 minutes. Transfer rice to large bowl. Combine oil, 1 teaspoon salt and garlic, mixing well; stir into rice. Stir in shrimp, ham onions and green pepper. Chill at least 3 hours. Stir in tomatoes and serve.
yield 6 serving

 

 

 

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