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
 
Directions
1. In a screw-top jar, combine the 1/3 cup olive oil, the orange peel, orange juice, lemon juice, thyme, garlic, the 1/2 teaspoon salt, the red pepper flakes, and black pepper. Cover and shake dressing well. Use immediately or chill. Shake again before using. 

2. Combine rice, water and the 1/8 teaspoon salt in a large saucepan. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Remove from heat; rinse rice well with cool water. Drain and set aside. 

3. Bias-slice sausage into 1/2-inch pieces. In a large skillet, brown sausage over medium-high heat for 2 to 3 minutes. Drain off fat. Remove sausage from skillet. Add the 1 tablespoon oil to skillet; cook onion in hot oil until tender, stirring occasionally. 

4. Combine rice, sausage, onion, cooked crawfish tails or shrimp, tomato, black-eyed peas (if desired), sweet pepper, and parsley in a very large bowl. Add the dressing; toss well. Cover and chill for at least 4 hours or up to 24 hours. Makes 16 to 20 servings. 
Note: If desired, serve salad on a bed of mixed greens.

Source:  Better Homes & Gardens