Best 3 Cajun Rice Salad Recipes

Are you craving a dish that's bursting with bold flavors and textures? Look no further than Cajun rice salad! Originating in the lively heart of Louisiana, this culinary delight is a vibrant blend of succulent shrimp, tender chicken, and aromatic vegetables, all coated in a rich and spicy Cajun sauce. With its perfect balance of heat and seasoning, Cajun rice salad is a treat for your taste buds. But with so many tempting variations out there, finding the perfect recipe can be daunting. That's why we're bringing you a comprehensive guide to finding the best Cajun rice salad recipe, tailored to your unique taste preferences. From classic to modern interpretations, let us guide you through a journey of flavors as we unveil the secrets to creating the most delectable Cajun rice salad that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CAJUN RED BEANS AND RICE SALAD

Cajun Red Beans and Rice Salad image

Categories Salad Bean Rice Quick & Easy Thyme Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups water
3/4 cup long-grain rice
1/2 teaspoon salt
2 large fresh thyme sprigs, divided, plus 1 tablespoon chopped
1 15 1/2-ounce can red beans or kidney beans, drained, rinsed
1 cup chopped red bell pepper
2/3 cup sliced green onions
1/3 cup olive oil
3 tablespoons white wine vinegar
5 teaspoons Cajun seasoning blend

Steps:

Bring 1 1/2 cups water to boil in small saucepan. Stir in rice, 1/2 teaspoon salt, and 1 thyme sprig; return to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
Transfer rice to large bowl; remove thyme sprig. Cool 5 minutes.
Stir beans, bell pepper, and green onions into rice. Add oil, vinegar, Cajun seasoning, and 1 tablespoon chopped thyme; mix well. Season salad to taste with salt and pepper. Garnish with remaining thyme sprig and serve.

CAJUN RICE SALAD WITH SHRIMP AND OKRA

Cajun Rice Salad with Shrimp and Okra image

In this salad, okra is cooked quickly to keep it from becoming mushy, yet long enough to release the natural thickeners that help form a salad dressing and keep the rice moist.

Provided by Serena Ball

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons garlic powder
1 teaspoon dried oregano (crushed between fingers)
1 teaspoon hot paprika
1/8 teaspoon ground allspice, optional
Kosher salt and freshly ground black pepper
1 cup uncooked brown rice
1 pound raw peeled, tail-off shrimp (31 to 40 shrimp per pound), thawed if frozen
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 cups (7 ounces) fresh or frozen okra, sliced 3/4-inch thick (if frozen, do not thaw)
1 large orange or yellow bell pepper, chopped
1/4 cup chopped fresh parsley

Steps:

For the Cajun seasoning: Combine the garlic powder, oregano, paprika, allspice, if using, 1 teaspoon salt and 1/2 teaspoon black pepper.
For the salad: Combine 1 teaspoon Cajun seasoning with the rice and cook according to the rice package directions. Set aside in a bowl.
Meanwhile, in a large microwave-safe bowl, combine the shrimp, lemon juice, oil and 2 teaspoons Cajun seasoning; cover the bowl with plastic wrap, leaving a 1-inch opening for a vent. Microwave at 80-percent power, stirring once per minute, until the shrimp are opaque, about 3 minutes. Add the shrimp and the cooking liquid to the rice. (Save the remainder of the Cajun seasoning for another use.)
In a small saucepan, bring the okra and 1/2 cup water to a boil; cook until crisp-tender, 3 minutes. Add to the shrimp and rice.
Stir the bell pepper and parsley into the rice salad and serve at room temperature.

CAJUN RICE SALAD

Cajun Rice Salad image

Peppers of every kind are crucial to Cajun cooking, this colourful salad uses red, yellow and green capiscums, as well as peppery spices. Make it as chilli-hot as you can stand, to give this vigorous dish its authentic Cajun effect! Posted for ZWT5, from Linda McCartneys "World Of Vegetarian Cooking" The recipe uses recipe#373598 for the vinaigrette, though you might choose to use another.

Provided by Karen Elizabeth

Categories Long Grain Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

150 g long-grain rice
40 g red peppers, chopped
40 g yellow peppers, chopped
25 g tinned mild green chilies, chopped finely
40 g red onions, chopped finely
1 -2 stick celery, chopped finely
creole vinaigrette
Tabasco sauce (optional)
4 spring onions, chopped finely
1 small bunch parsley, chopped finely

Steps:

Cook rice according to packet instructions. Cool the rice.
Combine the cooked rice, peppers, chilli, red onion and celery in a salad bowl.
Toss thoroughly with sufficient vinaigrette to moisten, and season to taste with the optional Tabasco.
Sprinkle with the chopped spring onions and parsley before serving.

Tips:

Use day-old rice for the salad, as it will hold its shape better and absorb the dressing more evenly.
Cook the rice in chicken broth instead of water for extra flavor.
Customize the salad to your liking by adding or omitting vegetables, herbs, and spices.
Make the salad ahead of time and refrigerate it for up to 3 days.
Serve the salad as a main course or side dish.

Conclusion:

Cajun rice salad is a flavorful, easy-to-make dish that is perfect for a summer cookout or potluck. With its colorful vegetables, tender rice, and zesty dressing, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a new side dish, give Cajun rice salad a try!

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