Andouille-Turkey Salad With Spiced Pumpkin Seeds

Recipe Ingredients

1 cup	237ml	Orange juice
4		Andouille sausages - cooked, diced
3 cups	480g / 16oz	Freshly-cooked wild pecan rice = (or other nutty-tasting rice)
1 1/2 cups	219g / 7.7oz	Diced fresh roasted or smoked turkey
1		Inner celery stalk - very finely diced
1		Onion bunch - trimmed, and (small) coarsely chopped
1		Red bell pepper - finely diced (small)
1		Yellow bell pepper - finely diced (small)
2 tablespoons	30ml	Red wine vinegar
1 teaspoon	5ml	Grated orange zest
1		Garlic clove - minced
1 tablespoon	15ml	Chopped fresh thyme
1 tablespoon	15ml	Pumpkin seed oil
7 tablespoons	105ml	Peanut or corn oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	110g / 3.9oz	Spiced Pumpkin Seeds - (listed below)
		Spiced Pumpkin Seeds
3 cups	330g / 11oz	Raw hulled pumpkin seeds
1/2 cup	99g / 3.5oz	Egg white (small)
1/4 cup	49g / 1.7oz	Sugar
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Paprika
1/4 teaspoon	1.3ml	Cayenne pepper - (to 1/2) - see * hints

Recipe Instructions

For the Spiced Pumpkin Seeds: Heat the oven to 375 degrees. Line 2 large, rimmed baking sheets with parchment paper.

Combine the pumpkin seeds and the half egg white in a very large stainless steel bowl and toss to coat. Sprinkle the sugar, salt, paprika and 1/4 to 1/2 teaspoon cayenne over the seeds and toss until well and evenly coated. Divide the seeds between the 2 prepared sheets and spread out in an even layer.

Bake the seeds 5 minutes. Remove the sheets from the oven and shake or stir the seeds to keep them from sticking or burning. Return them to the oven for 5 minutes, then stir or shake again. Repeat one or two more times, until the seeds are crunchy but not browned. They'll get crunchier after they've cooled. (They may clump a bit -- you can leave them that way or let them cool and then break them apart.) Remove from the oven and cool on racks. (Makes 3 cups)

Place the orange juice in a small heavy saucepan over medium heat and simmer until reduced to about 2 tablespoons, about 20 minutes. While the juice reduces, brown the sausages in a nonstick skillet over medium heat, 3 to 5 minutes. Drain and combine in a very large bowl with the rice, turkey, celery, green onions and peppers. Toss until well mixed.

Whisk together the reduced juice, vinegar, orange zest, garlic and thyme in a small bowl. Whisk in the pumpkin seed and peanut oils until the dressing is emulsified. Season with salt and pepper to taste. Pour the dressing over the rice mixture and toss until coated. Just before serving, add the pumpkin seeds and toss again until well mixed. Taste and adjust the seasoning, then serve. (This is best at room temperature.)

Hints

Other spices, like cumin, can be added, but the cayenne is important.

Source:
"The Los Angeles Times, 10-30-2002"

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