---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Cajun, Meats
       Yield: 8 servings
       1 lb Cubed smoked ham                    4 c  Boiling water
     1/2 lb Very hot New Orleans-style          1 tb Chopped parsley
            -sausage, cut into 1/2             1 ts Chopped garlic
            -pieces (see note)                  1 ts Salt
     1/2 lb Smoked sausage cut into             1 ts Ground thyme
            -1/2 pieces                      1/2 ts Paprika
       1 c  Chopped onions                      1    Bay leaf
       3 c  Uncooked white rice                 1 lb Medium shrimp, peeled
     1/2 c  Chopped green pepper                     -deveined
     1/4 c  Chopped scallions             
   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
   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
   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.