---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MCCALL'S CREOLE JAMBALAYA
  Categories: Main dish, Cajun, Meats
       Yield: 8 servings
  
       1 lb Cubed smoked ham
     1/2 lb Very hot New Orleans-style
            -sausage, cut into 1/2″
            -pieces (see note)
     1/2 lb Smoked sausage cut into
            -1/2″ 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 tb Chopped parsley
       1 ts Chopped garlic
       1 ts Salt
       1 ts Ground thyme
     1/2 ts Paprika
       1    Bay leaf
       1 lb Medium shrimp, peeled and
            -deveined
  
   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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