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Mardi Gras: Creole Jambalaya

Source of Recipe


From "The Dooky Chase Cookbook" by Leah Chase






List of Ingredients



• 1 pound smoked ham, cubed
  
• 1/2 pound chaurice (hot sausage), cut in pieces
  
• 1/2 pound 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 pound shrimp, peeled and deveined
  
• 4 cups boiling water
  






Instructions



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