1910 Rice Salad
PREP TIME: 45 Minutes

This recipe comes from my good friend, Judy Greathouse in Lake Charles, Louisiana. This recipe has been handed down from generation to generation.


  • 3 cups cooked rice
  • 4 boiled eggs, diced
  • 1/3 cup chopped black olives
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 2 tbsp pickle relish
  • 1 cup cooked shrimp, chopped
  • 1 cup smoked sausage, sliced and sautéed
  • 1 tbsp Creole mustard
  • 1 tbsp yellow mustard
  • 1 tsp salt
  • black pepper
  • hot sauce

You should determine in advance whether you wish to serve this salad hot or cold. Since the preparation is so simple, it only takes a minute to put together. When serving it as a side dish, I recommend having all of the ingredients prepped and measured prior to removing the hot steamed rice, cooked shrimp and sautéed sausage from the pots. It can be thoroughly mixed and served immediately, steaming hot. On the other hand, should you wish to serve it cold, it may be made 1-2 days in advance, allowing the flavors to enhance over time. In a large glass bowl, combine all ingredients. Using a wooden spoon, toss well to incorporate the juices and flavors of the ingredients. Serve warm as a side dish or cold on a bed of lettuce.

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