1 lb. cubed smoked ham
1/2 lb. very hot New Orleans, style sausage (see NOTE) cut into 1/2 inch pieces
1/2 lb. smoked sausage, cut into 1/2 inch pieces
1 c. chopped onion
3 c. uncooked white rice
1/2 c. chopped green pepper
1/4 c. chopped scallions
4 c. boiling water
1 tbsp. chopped parsley
1 t tsp. chopped garlic
1 tsp. salt
1 tsp. ground thyme
1/2 tsp. paprika
1 bay leaf
1 lb. med. shrimp, peeled and deveined

In 3 quart 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 boiling, boil 5 minutes.

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 distribute ingredients.