Creole Jambalaya
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INGREDIENTS 1 pound smoked ham, cubed
1/2 pound hot sausage, cut into pieces
1/2 pounds smoked sausage, cut in 1/2-inch slices
1 cup chopped onions
3 cups uncooked rice
1/4 cup chopped green onions
1/2 teaspoon paprika
1 tablespoon chopped parsley
1 teaspoon ground thyme
1 teaspoon chopped garlic
1/2 cup chopped green pepper
1 teaspoon salt
1 bay leaf
1 pound shrimp, peeled and de-veined
4 cups boiling waterPlace ham, sausages and onions in a 3-quart saucepan. Cover and cook over medium heat until onions are soft. No need to add any oil as the meat will provide enough fat for cooking. Add rice and stir well. Add all other ingredients.
Bring to a boil. Let boil for 5 minutes. Lower heat. Cover pot tightly and let cook slowly for 35 minutes or until rice is tender. With a fork, fluff rice up, mixing sausages well.
Makes 6 to 8 servings