McCall's Creole Jambalaya

• 1 pound ham smoked, cubed
• 1/2 pound sausage cut up
• 1/2 pound sausage smoked
• 1 cup onions chopped
• 3 cups rice
• 1/2 cup green bell peppers
• 1/4 cup scallions, spring or green onions chopped
• 4 cups water boiling
• 1 tablespoon parsley leaves chopped
• 1 teaspoon garlic chopped
• 1 teaspoon salt
• 1 teaspoon thyme ground
• 1/2 teaspoon paprika
• 1 each bay leaves
• 1 pound shrimp peeled, deveined

1. In 3-qt.
2. saucepan, combine ham, sausages and onions; over medium heat, saute 8 minutes or until onion is soft.
3. Stir in rice, add green pepper, scallions, the boiling water, parsley, garlic, salt, thyme, paprika and bay leaf.
4. Mix well.
5. Bring to boil.
6. Boil 5 minutes.
7. Over low heat, cook jambalaya, covered, 20 to 25 minutes or until rice is tender, adding shrimp the last 8 minutes.
8. With large fork, fluff rice and evenly distribut ingredients.

ham smoked, sausage, sausage, onions, rice, green bell peppers, scallions, water boiling, parsley, garlic, salt, thyme ground, paprika, bay leaves, shrimp

Taken from recipeland.com/recipe/v/mccalls-creole-jambalaya-44085 (may not work)