Name: Creole Jambalaya
Yield: Makes 6 to 8 servings
Ingredients: 1 lb. smoked ham (cubed); 1/2 lb. chaurice* (hot sausage cut in pieces); 1/2 lb. 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 lb. shrimp (peeled and deveined); 4 cups boiling water

Editor's note: The recipe and introductory text below are excerpted from The Dooky Chase Cookbook by Leah Chase and are part of our story on Mardi Gras.

*Editor's note:

Chaurice is a freshly made (not precooked) hot sausage common in southern Louisiana. Any uncooked hot sausage can be substituted.

Recipe notes

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