2 cups long grain rice
4 cups water
⅛ tsp salt , or salt substitute
½ lb sausage , andouille, smoked sausage or other cooked sausage
1 tbsp olive oil
2 cups onion, chopped
⅓ cup olive oil
2 tsp orange peel, finely shredded
⅓ cup orange juice
¼ cup lemon juice
1 tbsp fresh thyme , crushed, snipped , or 1 tsp. dried thyme
4 cloves garlic, minced
½ tsp salt
¼ tsp ground red pepper
¼ tsp black pepper
1 lb cooked and peeled crawfish tails or cooked, peeled, and deveined shrimp
2 tomatoes, medium, chopped
1 ½ cups chopped green, red, and/or yellow sweet pepper
½ cup snipped parsley
8 cups mixed salad greens, such as Swiss chard, kale, mustard greens, arugula, and/or leaf lettuce
In a large saucepan, combine rice, water, and salt. Bring to boiling; reduce heat.
Cover and simmer for 15 minutes.
Remove from heat; rinse rice well with cool water.
Drain and set aside.
Bias-slice sausage into ½-inch pieces.
In a large skillet brown sausage over medium-high heat for 2 to 3 minutes.
Drain off fat.
Remove sausage from skillet.
Add the 1 tablespoon of olive oil to skillet; cook onion in hot oil until tender, stirring occasionally.
Meanwhile, for Citrus-Pepper Dressing, in a screw-top jar combine the ⅓ cup olive oil, orange peel, orange juice, lemon juice, thyme, garlic, salt, ground red pepper, and black pepper.
Cover and shake dressing well.
Use immediately or chill.
Shake again before using.
In a very large bowl combine rice, sausage, onion, cooked crawfish tails or shrimp, tomato, sweet pepper, and parsley.
Add the Citrus-Pepper Dressing; toss well.
Cover and chill for 4 to 24 hours.
To serve, arrange greens on a large platter; top with the chilled seafood mixture.
Serve over greens.
Sugar: 1g
:
Calcium: 24mg
Calories: 160kcal
Carbohydrates: 19g
Cholesterol: 12mg
Fat: 8g
Fiber: 1g
Iron: 1mg
Potassium: 172mg
Protein: 4g
Saturated Fat: 2g
Sodium: 199mg
Vitamin A: 466IU
Vitamin C: 16mg
