Mccall's Creole Jambalaya

---------- Recipe via Meal-Master (tm) v8.02

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

1 lb Cubed smoked ham 4 c Boiling water
1/2 lb Very hot New Orleans-style 1 tb Chopped parsley
-sausage, cut into 1/2" 1 ts Chopped garlic
-pieces (see note) 1 ts Salt
1/2 lb Smoked sausage cut into 1 ts Ground thyme
-1/2" pieces 1/2 ts Paprika
1 c Chopped onions 1 Bay leaf
3 c Uncooked white rice 1 lb Medium shrimp, peeled
and
1/2 c Chopped green pepper -deveined
1/4 c Chopped scallions

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.

-----