Jambalaya Salad Recipe

Name: Jambalaya Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked white rice; 6 ounces cooked baby shrimp; 1/2 cup cubed ham; 6 slices bacon; 1/2 cup chopped green bell pepper; 1/2 cup sliced celery; 1/4 cup chopped onion; 1 cup chopped fresh tomato; 3/4 cup Italian salad dressing; 1 teaspoon dried thyme; 1/4 teaspoon chili powder; 1 garlic clove, minced; 1/4 teaspoon salt

Servings: persons

2 cups cooked white rice
6 ounces cooked baby shrimp
1/2 cup cubed ham
6 slices bacon
1/2 cup chopped green bell pepper
1/2 cup sliced celery
1/4 cup chopped onion
1 cup chopped fresh tomato
3/4 cup Italian salad dressing
1 teaspoon dried thyme
1/4 teaspoon chili powder
1 garlic clove, minced
1/4 teaspoon salt

1
Place bacon in a large, deep skillet.
2
Cook over medium high heat until evenly brown.
3
Drain, crumble and set aside.
4
In a large bowl, combine the rice, shrimp, ham, bacon, bell pepper, celery, onion and tomatoes; mix together.
5
Prepare the dressing by whisking together the salad dressing, thyme, chili powder, garlic and salt.
6
Pour over rice mixture; mix well and refrigerate until chilled.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups cooked white rice, 6 ounces cooked baby shrimp, 1/2 cup cubed ham, 6 slices bacon, and more.

Yes, Jambalaya Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Jambalaya Salad

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