Recipe - Mccalls Creole Jambalaya

1 pound Cubed smoked ham
One half pound Very hot New Orleansstyle
sausage, cut into 1/2"
pieces (see note)
One half pound Smoked sausage cut into
1/2" pieces
1 cup Chopped onions
3 cup Uncooked white rice
One half cup Chopped green pepper
One fourth cup Chopped scallions
4 cup Boiling water
1 tablespoon Chopped parsley
1 teaspoon Chopped garlic
1 teaspoon Salt
1 teaspoon Ground thyme
One half teaspoon Paprika
1 Bay leaf
1 pound Medium shrimp, peeled and
deveined

1. In 3qt. 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini