Mccall's creole jambalaya

8 servings

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 \N Bay leaf
1 pounds 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.

Related recipes