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
  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.