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Mccall's creole jambalaya

Yield: 8 Servings

Ingredients:

• 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

Instructions:

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.

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