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.