Rice and Mango Salad

                 

Rice and Mango Salad

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I love to do this dish because the sweet and acidic flavor of the dish makes it so complex. I would say this is more like a salsa than a salad. Nobody thinks of rice as salad especially where I come from, rice is always something to be as an accompaniment to the main course or a main course itself. Hope you love this recipe as I do.

1 Mango, cubes

1 Avocado

2 Tomatoes

1 Red Onion

2 Cup of cooked rice (preferably long grain)

1 Cooked chicken breast, cut into cubes

1 Tablespoon of lemon juices

1/3  cup of cilantro

 Dressing

1 Teaspoon of mashed garlic

 2 Tablespoon of olive oil

2 Tablespoon of lemon juice

1 Tablespoon of white sugar

Pinch of Salt

2 Teaspoons of black pepper

This is a really easy recipe because the only thing you need to do is to cut everything and mix. One thing, though, I do when doing this salad is I cut the avocado last and mix it with the one tablespoon of lemon juice and then add it with the rest of the ingredients.

For the dressing, I mix all the ingredients and refrigerate for about one hour.  The dressing is always good to do it ahead of time and there you have a fast rice and mango salad. I'll love to hear from you, comments and such.

Jambalaya (not spicy)

Jambalaya

Jambalaya originated in the Caribbean Islands. The Spanish culture mixed with native foods created what we know as Jambalaya. Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish culture. There are two primary methods of making jambalaya, Creole Jambalaya and Cajun Jambalaya. This recipe is a Creole Jambalaya which does not contain any spicy ingredient, I do it not spicy because I'm not very tolerate to spice, sorry folks.

1 tablespoon olive oil 

1 pound sausage, such as kielbasa or Andouille, sliced 

1 pound smoked ham, cubed 

1 tablespoon butter 

1 medium onion, diced 

1 cup celery, diced 

1 green bell pepper, cored and diced 

1 red bell pepper, cored and diced 

1 cup seeded and diced tomato 

3 garlic cloves, minced 

2 teaspoons diced fresh oregano 

1 teaspoon diced fresh thyme 

2 tablespoons tomato paste 

6 cups chicken stock, preferably homemade 

3 cups long grain rice, rinsed 

3 bay leaves 

2 teaspoons kosher salt 

1 teaspoon freshly ground black pepper 

6-8 dashes Tabasco (optional) 

½ cup chopped scallions divided 

¾ cup chopped fresh parsley, divided 

¼ cup freshly squeezed lemon juice 

1 pound medium shrimp, deveined (20-24 count) 

Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and sauté for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and sauté for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, and pepper. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add ¼ cup of the scallions, ¼ cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving. 

Garnish with the remaining ¼ cup scallions and ½ cup parsley.