Salad with a gumbo spin


October 13, 2004|By Donna Pierce | Donna Pierce,CHICAGO TRIBUNE

This savory rice salad based on gumbo ingredients makes a delicious main-course dinner for warm autumn days.

When selecting okra for this recipe, buy the smallest pods available. Or, if you decide to omit this much-maligned vegetable, stir in 1 teaspoon of file powder (made from ground sassafras leaves). It's sold in the herb-and-spice section in most supermarkets.


Substitute equal amounts of your favorite cooked seafood for the shrimp in the recipe.


Gumbo rice salad

French bread

Fresh raspberry iced tea

Lemon ice and butter cookies

Gumbo Rice Salad

Makes 6 servings

Preparation time: 20 minutes; cooking time: 18 minutes


2 tablespoons olive oil

3 teaspoons sherry vinegar

juice of 1/2 lime

1/2 teaspoon salt

freshly ground pepper


1 tablespoon olive oil

1 small onion, diced

1 can (14 1/2 ounces) diced tomatoes

1 cup small okra, trimmed, cut into 1/4 -inch slices

1 teaspoon coarse salt plus more to taste

2 boneless, skinless chicken breast halves

freshly ground black pepper

4 ounces Spanish-style chorizo sausage or andouille sausage, halved lengthwise

3 cups cooked rice, chilled

3/4 pound cooked shrimp

1 red bell pepper, thinly sliced

1/4 cup chopped cilantro

1 teaspoon chipotle peppers in adobo sauce, drained

1/2 teaspoon red pepper flakes

2 green onions, thinly sliced, optional

For vinaigrette, whisk together olive oil, vinegar, lime juice, salt and pepper to taste; set aside.

For salad, heat olive oil in skillet over medium heat; add onion. Cook until softened, about 3 minutes. Reduce heat to low; stir in tomatoes, okra and 1/2 teaspoon of the salt. Cover; cook until tender, about 15 minutes. Set aside.

Meanwhile, heat a grill pan or skillet to high. Season chicken with salt and pepper to taste. Grill, turning once, until cooked through, about 10 minutes. Remove from grill; set aside. Place sausage skin-side down on grill. Cook until heated through, turning once, about 3 minutes. Slice chicken and sausages into 1/4 -inch slices; put in large bowl.

Add rice, shrimp, bell pepper, cilantro, chipotle peppers, okra-tomato mixture, remaining 1/2 teaspoon salt, pepper flakes and pepper to the chicken-sausage mixture. Toss with vinaigrette; top with green onions, if desired. Serve at room temperature or chilled.

Per serving: 397 calories; 16 grams fat; 4 grams saturated fat; 125 milligrams cholesterol; 36 grams carbohydrate; 27 grams protein; 1,034 milligrams sodium; 2 grams fiber

-- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper

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