Creole Jambalaya

• 1 lb. smoked ham (cubed)
• 1/2 lb. chaurice* (hot sausage cut in pieces)
• 1/2 lb. smoked sausage (cut in 1/2-inch slices)
• 1 cup chopped onions
• 3 cups uncooked rice
• 1/4 cup chopped green onions
• 1/2 tsp. paprika
• 1 tbsp. chopped parsley
• 1 tsp. ground thyme
• 1 tsp. chopped garlic
• 1/2 cup chopped green pepper
• 1 tsp. salt
• 1 bay leaf
• 1 lb. shrimp (peeled and deveined)
• 4 cups boiling water

1. Place ham, sausages, and onions in 3-quart saucepan.
2. Cover and cook over medium heat until onions are soft.
3. No need to add any oil as the meat will provide enough fat for cooking.
4. Add rice and stir well.
5. Add all other ingredients.
6. Bring to a boil.
7. Let boil for 5 minutes.
8. Lower heat.
9. Cover pot tightly and let cook slowly for 35 minutes or until rice is tender.
10. With a fork, fluff rice up, mixing sausages well.

ham, chaurice, sausage, onions, rice, green onions, paprika, parsley, ground thyme, garlic, green pepper, salt, bay leaf, shrimp, boiling water

Taken from www.epicurious.com/recipes/food/views/creole-jambalaya-233898 (may not work)