Spicy Cajun Rice Salad



2 cups water

3/4 tsp. salt

2 cups instant rice

1/2 cup zesty Italian salad dressing

1 1/2 tsp. hot pepper sauce

2 tsp. prepared hot spicy mustard

2 hard-boiled eggs, chopped

1/2 cup celery, diced

1/2 cup toasted pecans, chopped

1/2 cup green onions, chopped

1/4 cup stuffed green olives, sliced

1/4 cup sweet pickle relish

1 T. dill pickle, diced



Bring water and salt to a full boil in a medium

saucepan. Stir in rice. Cover; remove from heat. Let

stand 5 minutes. Fluff with a fork. Cool.

Combine salad dressing, pepper sauce and mustard in a

small bowl; blend well. Combine rice with remaining

ingredients in large bowl. Spoon dressing mixture over

salad, tossing to coat. Cover and chill.



Makes 6 servings.

Cajun Potato Salad

From Country









I think you'll find this is  the most

unique potato salad you've ever tasted. With the addition of shrimp,

it's practically hearty enough to be a main dish.





INGREDIENTS



5 medium red potatoes



6 cups water



3 tablespoons seafood seasoning



1 tablespoon salt



1 pound medium uncooked shrimp



1/4 cup chopped green onions



1 jar (2 ounces) diced pimientos, drained



1/2 cup mayonnaise



1 teaspoon cider vinegar



1/2 teaspoon sugar



Additional salt to taste



SERVINGS 8-10



CATEGORY Salads



METHOD Chill



PREP 35 min.



COOK 25 min.



TOTAL 60 min.







DIRECTIONS



Place the potatoes in a large saucepan or Dutch oven; add the water,

seafood seasoning and salt. Bring to a boil. Reduce heat; cover and

simmer for 25 minutes.

Add the shrimp; cover and cook for 5 minutes or until shrimp turn

pink and potatoes are tender. Drain. Peel and dice the potatoes. Peel

and devein the shrimp; cut into pieces.

In a large bowl, combine the potatoes, shrimp, onions and

pimientos. In a small bowl, combine the mayonnaise, vinegar and

sugar. Add to the potato mixture and gently toss to coat. Season with

additional salt. Cover and refrigerate for at least 1 hour before

serving. Yield: 8-10 servings.

Cajun Potato Salad 2

From Taste of Home









I have been making this mouth-watering potato salad for about 10

years. My family likes spicy foods, and thanks to a son living in New

Orleans, we have a constant supply of Cajun sausage for this recipe.

Made with extra sausage, it's a filling one-dish meal. -Margaret

Scott, Murfreesboro, Tennessee





INGREDIENTS



2 pounds small red potatoes



1/2 cup chopped red onions



1/2 cup sliced green onions



1/4 cup minced fresh parsley



6 tablespoons cider vinegar, divided



1/2 pound smoked kielbasa or smoked Polish sausage, sliced



6 tablespoons olive oil



1 tablespoon Dijon mustard



2 garlic cloves, minced



1/2 teaspoon pepper



1/4 to 1/2 teaspoon cayenne pepper



SERVINGS 6



CATEGORY Main Dish



METHOD Other stovetop



PREP 20 min.



COOK 20 min.



TOTAL 40 min.







DIRECTIONS



Place potatoes in a large saucepan and cover with water. Bring to a

boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

Drain; cool completely.

Cut into 1/4-in. slices; transfer to a large bowl. Add onions,

parsley and 3 tablespoons vinegar; toss.

In a medium skillet, cook sausage in oil for 5-10 minutes or

until it begins to brown. Remove with slotted spoon and add to potato

mixture.

To drippings in skillet, add mustard, garlic, pepper, cayenne

pepper and remaining vinegar; bring to a boil, whisking constantly.

Pour over salad; toss gently. Serve immediately. Yield: 6 servings.

Cajun Potato Salad

From Country









I created this recipe myself and think you'll find it's the most

unique potato salad you've ever tasted. With the addition of shrimp,

it's practically hearty enough to be a main dish.





INGREDIENTS



5 medium red potatoes



6 cups water



3 tablespoons seafood seasoning



1 tablespoon salt



1 pound medium uncooked shrimp



1/4 cup chopped green onions



1 jar (2 ounces) diced pimientos, drained



1/2 cup mayonnaise



1 teaspoon cider vinegar



1/2 teaspoon sugar



Additional salt to taste



SERVINGS 8-10



CATEGORY Salads



METHOD Chill



PREP 35 min.



COOK 25 min.



TOTAL 60 min.







DIRECTIONS



Place the potatoes in a large saucepan or Dutch oven; add the water,

seafood seasoning and salt. Bring to a boil. Reduce heat; cover and

simmer for 25 minutes.

Add the shrimp; cover and cook for 5 minutes or until shrimp turn

pink and potatoes are tender. Drain. Peel and dice the potatoes. Peel

and devein the shrimp; cut into pieces.

In a large bowl, combine the potatoes, shrimp, onions and

pimientos. In a small bowl, combine the mayonnaise, vinegar and

sugar. Add to the potato mixture and gently toss to coat. Season with

additional salt. Cover and refrigerate for at least 1 hour before

serving. Yield: 8-10 servings.

Cajun Coleslaw



5 tb Mayonnaise, (heaping)

1 ts Louisiana Hot sauce (I use Frank's RedHot)

2 tb Yellow mustard (heaping)

2 tb Ketchup

2 tb Olive oil

1 tb Wine vinegar

1 ts Garlic salt

1 tb Lea & perrins

1 ea Juice of mediums size lemon

3 ts Salt (to taste)

4 ea Bell peppers, sliced

2 ea Onions, medium, shredded

1 ea Large cabbage, shredded



Put mayonnaise and mustard in a bowl large enough to hold complete

mixture, but shaped so that the mixture can be beaten with a fork.

Beat mayonnaise and mustard until combined. Add olive oil slowly,

beating all the time. Beat until mixture has returned to the

thickness of original mayonnaise. Add Louisiana Hot sauce, continuing

to beat. Add ketchup and keep beating. Add salt and Garlic salt,

beating all the time. Add Wine vinegar (this will thin the Sauce

down). Beat this thoroughly, adding the lemon Juice as you do so.

Taste for salt and pepper. Place shredded cabbage, peppers, and

onions in a large Salad bowl. pour Sauce over and toss well. This

should be done about an hour before serving. Tastes even better the

next day.

Spicy Cajun Rice Salad



2 cups water

3/4 tsp. salt

2 cups instant rice

1/2 cup zesty Italian salad dressing

1 1/2 tsp. hot pepper sauce

2 tsp. prepared hot spicy mustard

2 hard-boiled eggs, chopped

1/2 cup celery, diced

1/2 cup toasted pecans, chopped

1/2 cup green onions, chopped

1/4 cup stuffed green olives, sliced

1/4 cup sweet pickle relish

1 T. dill pickle, diced



Bring water and salt to a full boil in a medium

saucepan. Stir in rice. Cover; remove from heat. Let

stand 5 minutes. Fluff with a fork. Cool.

Combine salad dressing, pepper sauce and mustard in a

small bowl; blend well. Combine rice with remaining

ingredients in large bowl. Spoon dressing mixture over

salad, tossing to coat. Cover and chill.



Makes 6 servings.