Mccall's creole jambalaya
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cubed smoked ham |
| ½ | pounds | Very hot New Orleans-style sausage, cut into 1/2\" pieces (see note) |
| ½ | pounds | Smoked sausage cut into 1/2\" pieces |
| 1 | cup | Chopped onions |
| 3 | cups | Uncooked white rice |
| ½ | cup | Chopped green pepper |
| ¼ | cup | Chopped scallions |
| 4 | cups | Boiling water |
| 1 | tablespoon | Chopped parsley |
| 1 | teaspoon | Chopped garlic |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground thyme |
| ½ | teaspoon | Paprika |
| 1 | Bay leaf | |
| 1 | pounds | Medium shrimp, peeled and deveined |
Directions
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.