Jambalaya Salad - Restaurant Association of Nova Scotia

Ingredients

• 1/3 cup olive oil
• 2 teaspoons finely shredded orange peel
• 1/3 cup orange juice
• 1/4 cup lemon juice
• 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon ground black pepper
• 2 cups long grain rice
• 4 cups water
• 1/8 teaspoon salt
• 1/2 pound cooked andouille sausage or other cooked, smoked sausage
• 1 tablespoon olive oil
• 2 large onions, chopped (2 cups)
• 1 pound cooked and peeled crawfish tails or cooked, peeled, and deveined shrimp
• 2 medium tomatoes, chopped (about 1-1/3 cups)
• 2 15-ounce cans black-eyed peas, rinsed and drained (optional)
• 2 medium green, red, and/or yellow sweet peppers, chopped (1-1/2 cups)
• 1/2 cup snipped parsley