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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.

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


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

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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