McCall's Creole Jambalaya

Course : Cajun
Serves: 8
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1 pound cubed smoked ham
1/2 pound very hot New Orleans-style -- sausage, cut into 1/2 slices
1/2 pound smoked sausage cut into -- 1/2 inch pieces
1 cup chopped onions
3 cups uncooked white rice
1/2 cup chopped green pepper
1/4 cup chopped scallions
4 cups boiling water
1 tablespoon chopped parsley
1 teaspoon garlic chopped
1 teaspoon salt
1 teaspoon ground thyme
1/2 teaspoon paprika
1 piece bay leaf
1 pound medium shrimp -- peeled and

Preparation / Directions:

In 3-qt. saucepan, combine ham, sausages and onions; over medium heat, sauté 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. 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 distribute ingredients. Note: Use chaurice, chorizo or andouille sausages, available at Spanish and specialty stores.

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