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| 1 x ca. 450 g | Cubed smoked ham |
| 1/2 x ca. 450 g | Very hot New Orleans-style sausage, cut into 1/2" pieces (see note) |
| 1/2 x ca. 450 g | Smoked sausage cut into 1/2" pieces |
| 1 Tasse | onions chopped |
| 3 Tasse | Uncooked white rice |
| 1/2 Tasse | green pepper chopped |
| 1/4 Tasse | scallions Chopped |
| 4 Tasse | water boiling |
| 1 Esslöffel | parsley chopped |
| 1 Teelöffel | garlic chopped |
| 1 Teelöffel | salt |
| 1 Teelöffel | thyme ground |
| 1/2 Teelöffel | paprika |
| 1 | Bayleaf |
| 1 x ca. 450 g | Medium shrimp, peeled and deveined |
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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.
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