The fact that there are jambalaya paddles proves there’s no such thing as a small jambalaya pot. There are not many events in South Louisiana where jambalaya is not found among the food offerings. I never pass up a taste of jambalaya, for it is never ever the same. There are so many variations. What to add and what not to add to a pot of jambalaya is a topic of discussion as varied as what to add and not to add to a pot of boiling crawfish or gumbo. A discussion which usually involves a beer or two. Everyone has his or her beliefs and I find it is often due to what you were used to growing up. For me, a hot or cold jambalaya sandwich on good old-fashioned white bread was my favorite way to enjoy jambalaya…or maybe it was just the white bread. I also loved red beans and rice sandwiches and spaghetti fold-over sandwiches, too. While I’m confessing, I guess I should admit to one of my favorite sandwiches as a kid…mayo and pickle. Don’t judge, it has the perfect combination of crunchy and tangy flavors. (Although the last one I had was 10 years ago when a friend learned of my old sandwich flame and made me one…couldn’t refuse the kind gesture…and yes, I still enjoyed it.) Now let me quickly move on before you think I have absolutely no taste buds left after that admission.

Crunchy Jambalaya Salad: You can use any leftover jambalaya for this salad, but my favorite is chicken and sausage jambalaya. To me, this salad is a combination of a rice salad and a chicken salad. The flavors remind me of a Chinese chicken salad. Celery, water chestnuts, and almonds give it a nice crunch and the olives and artichokes give it a nice tanginess. Crunchy and tangy…I think I just realized why I love this leftover jambalaya salad sandwich so much. This salad is quick to throw together and only gets better as it sits in the fridge for a few hours. I love it on a croissant.


Crunchy Leftover Jambalaya Salad

Crunchy Leftover Jambalaya Salad
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Yield: 4 cups

Crunchy Leftover Jambalaya Salad


  • 1 1/2 cups cold leftover jambalaya
  • 1 8oz can water chestnuts, drained*, finely chopped
  • 1 14oz can quartered artichoke hearts, drained*, chopped
  • 2 green onions, sliced
  • 2 celery stalks, chopped
  • 4 stuffed olives, chopped
  • 1/4 cup sliced almond, toasted
  • 1/2 cup mayonnaise
  • 1/4 tsp curry powder


  1. Mix curry powder into mayonnaise. Set aside
  2. In a mixing bowl, combine all other ingredients. Stir in curry mayo until well blended.
  3. Chill for a few hours or overnight before serving.


*Add reserved artichoke heart juice as needed to adjust desired consistency of jambalaya salad.

*Reserved liquids from artichoke hearts and water chestnuts can be used to make salad dressing or to add flavor to hummus, pesto, or stir fry.

Put Your TO COOK IS TO CREATE Thinking Cap On:  Have leftover rotisserie chicken? Add it. Have a tomato? Chop it and add it. Not a lover of curry powder? Try paprika, ginger, or cumin powder. No almonds? Use pecans. No olives but have pimentos? Add them. What else could you add for a crunch? Canned Chinese vegetables? Chopped bell peppers? Shredded Carrots? I like adding thinly shredded cabbage for a change. If omitting artichoke hearts, give salad a little squeeze of lemon. No leftover jambalaya? Use wild rice or try leftover dirty rice. Not a salad sandwich fan? Stuff a tomato or serve over lettuce. Still have a cup of jambalaya leftover? Make a pot of soup.

FOOD FUN: My hubby would never eat jambalaya by itself, but he loves this salad and leftover jambalaya muffins. Is there a food item that someone in your family dislikes? Do you ever sneak it in a dish without them knowing? You’re secret is safe with me.


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One thought on “Crunchy Leftover Jambalaya Salad

  • January 28, 2018 at 1:08 pm

    Fantastic idea and absolutely a delicious meal. I tried it and must say it is now a go to favorite for us. Just love all of these makeover recipes. No waste at our house. ❤️😋


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