COMMENTS:
This recipe comes from my good friend, Judy Greathouse in Lake Charles,
Louisiana. This recipe has been handed down from generation to generation.
INGREDIENTS:
- 3 cups cooked rice
- 4 boiled eggs, diced
- 1/3 cup chopped black olives
- 1/4 cup chopped bell pepper
- 1/4 cup chopped celery
- 2 tbsp pickle relish
- 1 cup cooked shrimp, chopped
- 1 cup smoked sausage, sliced and sautéed
- 1 tbsp Creole mustard
- 1 tbsp yellow mustard
- 1 tsp salt
- black pepper
- hot sauce
METHOD:
You should determine in advance whether you wish to serve this salad
hot or cold. Since the preparation is so simple, it only takes a
minute to put together. When serving it as a side dish, I recommend
having all of the ingredients prepped and measured prior to removing
the hot steamed rice, cooked shrimp and sautéed sausage from
the pots. It can be thoroughly mixed and served immediately, steaming
hot. On the other hand, should you wish to serve it cold, it may
be made 1-2 days in advance, allowing the flavors to enhance over
time. In a large glass bowl, combine all ingredients. Using a wooden
spoon, toss well to incorporate the juices and flavors of the ingredients.
Serve warm as a side dish or cold on a bed of lettuce. |
