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Mccall's Creole Jambalaya

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      Title: MCCALL'S CREOLE JAMBALAYA
 Categories: Main dish, Cajun, Meats
      Yield: 8 Servings
 
      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.
 
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