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.