Creole Jambalaya - cooking recipe

Ingredients

1 lb. cubed smoked ham
1/2 lb. very hot New Orleans style sausage, cut into 1/2-inch pieces
1/2 lb. smoked sausage, cut into 1/2-inch pieces
1 c. chopped onions
3 c. uncooked white rice
1/2 c. chopped green pepper
1/4 c. chopped scallions
4 c. boiling water
1 Tbsp. chopped parsley
1 tsp. chopped garlic
1 tsp. salt
1 tsp. ground thyme
1/2 tsp. paprika
1 bay leaf
1 lb. medium shrimp, peeled and deveined

Preparation

In a 3-quart saucepan, combine ham, sausages and onions.
Over medium heat, saute 8 minutes, or until onions are soft.
Stir in rice.
Add green pepper, scallions, the boiling water, parsley, garlic, salt, thyme, paprika and bay leaf; mix well.
Bring to boiling; 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.