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Ingredients

• 1/3 cup  olive oil
• 2 teaspoons  finely shredded orange peel
• 1/3 cup  orange juice
• 1/4 cup  lemon juice
• 1 tablespoon  snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 4 cloves  garlic, minced
• 1/2 teaspoon  salt
• 1/2 teaspoon  red pepper flakes
• 1/4 teaspoon  ground black pepper
• 2 cups  long grain rice
• 4 cups  water
• 1/8 teaspoon  salt
• 1/2 pound  cooked andouille sausage or other cooked, smoked sausage
• 1 tablespoon  olive oil
• 2 large  onions, chopped (2 cups)
• 1 pound  cooked and peeled crawfish tails or cooked, peeled, and deveined shrimp
• 2 medium  tomatoes, chopped (about 1-1/3 cups)
• 2 15-ounce cans  black-eyed peas, rinsed and drained (optional)
• 2 medium  green, red, and/or yellow sweet peppers, chopped (1-1/2 cups)
• 1/2 cup  snipped parsley

Description

Andouille Sausage And Crawfish Tails Reflect The Cajun Roots Of This Robust Salad. Can't Find These Louisiana Specialties? Substitute Other Smoked Sausage And Cooked Shrimp.

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