1 lb Cubed smoked ham
1/2 lb Very hot New Orleans-style
-sausage, cut into 1/2″ -pieces (see note) 1/2 lb Smoked sausage cut into
-1/2″ pieces 1 c Chopped onions
3 c Uncooked white rice
1/2 c Chopped green pepper
1/4 c Chopped scallions
4 c Boiling water
1 tb Chopped parsley
1 ts Chopped garlic
1 ts Salt
1 ts Ground thyme
1/2 ts Paprika
1 Bay leaf
1 lb Medium shrimp, peeled and
-deveined 1. In 3-qt. saucepan, combine ham, sausages and onions; over medium heat,
saute 8 minutes or until onion is soft. Stir in rice, add green pepper, scallions, the boiling water, parsley, garlic, salt, thyme, paprika and bay leaf. Mix well. Bring to boil. Boil 5 minutes. 2. Over low heat, cook jambalaya, covered, 20 to 25 minutes or until rice is tender, adding shrimp the last 8 minutes. With large fork, fluff rice and evenly distribut ingredients. Note: Use chaurice, chorizo or andouille sausages, available at Spanish and specialty stores.