Jambalaya Salad

Jambalaya Salad

39 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  Louis

“This is a New Orleans-style salad with shrimp, ham, bacon, rice, and Creole seasonings.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a medium saucepan, bring water to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes.
  2. While the rice is cooking, place bacon in a large, deep skillet over medium-high heat. Cook until evenly brown. Drain, cool, and crumble.
  3. In a large bowl, mix the cooked rice, crumbled bacon, shrimp, ham, bell pepper, celery, onion, and tomatoes.
  4. Prepare the dressing by whisking together the salad dressing, thyme, chili powder, garlic, and salt. Pour over rice mixture, and toss to coat. Cover, and chill in the refrigerator until serving.

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Reviews (39)

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I just returned from a family reunion, and wanted to say thank you for this recipe. It received more rave reviews and recipe requests than any other dish there. I did take the advice of several earlier postings, and substituted frozen shrimp and cajun seasoning rather than the canned shrimp and regular salt. I also made one other substitution - I used pasta rather than rice. I realize that this is a rather large change, but the 8 ounces of penne pasta made for a wonderful pasta salad. I can assure you that I will be making this again in the future. Thanks again.



I really liked this salad. My hubby wants more meat next time. I did use frozen shrimp as others recommended. I used more spices than in the recipe such as red pepper,Old Bay seasoning, and more minced garlic. I like the flavor of this salad at room temp. better than cold. Next time I make it I am going to add more cooked bacon right before serving. I don't like soggy bacon.



In the time it took the bacon and rice to cook I had all of the veggies chopped and the dressing put together. And most of the ingredients are things most of us keep on had so it added less than $5 (for the shrimp) to my grocery bill. And best of all it was a big hit at out Mardi Gras pot luck. Thanks for sharing. I will make this one again and again.

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Amount Per Serving (6 total)

  • Calories
  • 280 cal
  • 14%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 24.3 g
  • 8%
  • Protein
  • 13.8 g
  • 28%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 981 mg
  • 39%

Based on a 2,000 calorie diet



previous recipe:

Bubba's Jambalaya


next recipe:

Cabbage Jambalaya