3 tb Butter

      1    Onion, minced

      1 c  Clove

  1 1/2 lb Raw shrimp

      3    Pork sausages

    1/4 lb Cooked ham

      1 tb All-purpose flour

      6 cn Tomato paste

      4    Parsley springs, minced

      2 ts Hyme springs, minced

      2 ts Water

    1/3 c  Uncooked rice

           Salt and pepper
  Contributed to the echo by: Janice Norman Originally from: Dunbar's in New
  Orleans Dunbar's Jambalaya Melt 1 tablespoon butter and brown onion and
  garlic. Peel and devein shrimps. If using large shrimp, cut them in halves
  lengthwise. Add shrimp to onion mixture and cook, stirring for about 5
  minutes, until shrimp are bright pink. Cut sausages into samll pieces and
  brown in a separate pan. Cut ham into cubes the same size as the sausage
  and saute with the sausage for a few minutes. Blend in flour. Combine the
  meat with the shrimp and add tomato paste and thyme. Add hot water and
  bring to a boil. Add salt and pepper to taste. Cover and simmer for 1 hour.
  Cook rice according to package instructions until it is barely tender. Stir
  rice into meat mixture and continue cooking for 30 minutes more or til rice
  has absorbed all the liquid and the mixture is quite dry.