Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         cubed smoked ham
     1/2  pound         very hot New Orleans-style -- sausage, cut into
                        -- 1/2 slices
                        -- (see note)
     1/2  pound         smoked sausage cut into -- 1/2" pieces
   1      cup           chopped onions
   3      cups          uncooked white rice
     1/2  cup           chopped green pepper
     1/4  cup           chopped scallions
   4      cups          boiling water
   1      tablespoon    chopped parsley
   1      teaspoon      chopped garlic
   1      teaspoon      salt
   1      teaspoon      ground thyme
     1/2  teaspoon      paprika
   1                    bay leaf
   1      pound         medium shrimp -- peeled and

Preparation:

In 3-qt. saucepan, combine ham, sausages and onions; over medium heat, sauté 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. 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 distribute ingredients. Note: Use chaurice, chorizo or andouille sausages, available at Spanish and specialty stores.