| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Main dish, Cajun, Meats | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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