McCall's Creole Jambalaya

Recipe Ingredients

1 lb	454g / 16oz	Cubed smoked ham
1/2 lb	227g / 8oz	Very hot New Orleans-style - sausage, cut into 1/2 slices (see note)
1/2 lb	227g / 8oz	Smoked sausage cut into - 1/2" pieces
1 cup	62g / 2.2oz	Chopped onions
3 cups	480g / 16oz	Uncooked white rice
1/2 cup	73g / 2.6oz	Chopped green pepper
1/4 cup	36g / 1.3oz	Chopped scallions
4 cups	948ml	Boiling water
1 tablespoon	15ml	Chopped parsley
1 teaspoon	5ml	Chopped garlic
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Ground thyme
1/2 teaspoon	2.5ml	Paprika
1		Bay leaf
1 lb	454g / 16oz	Medium shrimp - peeled and

Recipe Instructions

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.

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 distribute ingredients.

Note: Use chaurice, chorizo or andouille sausages, available at Spanish and specialty stores.

Source:
Betty Groh

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