First Of The Year Seafood Jambalaya Rice Salad

First Of The Year Seafood Jambalaya Rice Salad

Prep Time: 30 Minutes

Yields: 6 Servings


Traditional jambalaya of New Orleans is a warm, tomato-based dish, flavored with a combination of sausages, ham and chicken. This is an unusual but memorable cold seafood variation on the classic recipe.


1 cup (71–90 count) peeled, deveined boiled shrimp

1 cup crawfish tails

1 cup jumbo lump crabmeat

½ cup diced ham, optional

½ cup sliced smoked sausage, optional

2 cups cooked rice

1 cup mayonnaise

½ cup Creole mustard

1 cup diced tomatoes

1 cup diced Bermuda onions

¼ cup minced red bell pepper

¼ cup minced yellow bell pepper

1 tbsp chopped thyme

1 tbsp chopped basil

salt and black pepper to taste

granulated garlic to taste

red pepper flakes to taste

½ cup sliced green onions

¼ cup chopped parsley


Place rice in a large mixing bowl. Blend in mayonnaise, mustard, tomatoes, onions, bell peppers, thyme and basil. Season to taste using salt, black pepper, granulated garlic and red pepper flakes. Mix in seafood, ham, sausage, green onions and parsley, blending thoroughly until ingredients are well combined. Refrigerate 2 hours before serving.