Seafood Jambalaya Rice Salad
Source: Chef John Folse
SERVES: 6

2 cups cooked rice
1 cup mayonnaise
1/2 cup Creole mustard
1 cup chopped tomatoes
1 cup chopped Bermuda onions
1 tbsp fresh thyme, chopped
1 tbsp fresh basil, chopped
1 cup crawfish tails
1 cup jumbo lump crabmeat
1 cup (60-90 count) boiled shrimp
1/2 cup diced ham
1/2 cup sliced smoked sausage
1/2 cup sliced green onions
1/4 cup chopped parsley
salt and black pepper
Louisiana Gold Pepper Sauce

In a large mixing bowl, place rice. Add mayonnaise, mustard, tomatoes and onions. Blend well until all is incorporated. Season to taste using thyme, basil, salt, pepper and Louisiana Gold. Add all seafood, ham and sausage. Mix until thoroughly blended. Add green onions and parsley. Refrigerate for 2 hours and serve on lettuce leaves.