Creole Jambalaya

• 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

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

ham, sausage, sausage, white onions, green pepper, rice, paprika, salt, fresh parsley, ground thyme, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866667 (may not work)