Creole Jambalaya - cooking recipe

Ingredients

1 slice smoked ham (1/2 inch thick), cubed
1/4 lb. smoked sausage, cut in 1/2-inch pieces
1/4 lb. hot link sausage, cut in 1/2-inch pieces
1 c. chopped white onions
1 green pepper, finely chopped
2 c. uncooked rice
1/2 tsp. paprika
1 tsp. salt
1 Tbsp. fresh parsley, chopped
1 tsp. ground thyme
2 c. boiling water

Preparation

Put ham, sausages, onions and green pepper in a 3-quart saucepan.
Cover and cook over medium heat until vegetables are soft (meat will provide enough fat for cooking).
Add rice, paprika, salt, parsley and thyme.
Stir and cook for 5 minutes. Add the boiling water.
Increase heat, bring to a boil and let boil for 5 minutes.
Stir; then cover tightly.
Reduce heat and cook until rice is tender, about 35 minutes.
Serves about 5.