Categories: Pork/ham, Sausages 
      Yield: 4 servings 
  
      3 tb Butter                              6 cn Tomato paste 
      1    Onion, minced                       4    Parsley springs, minced 
      1 c  Clove                               2 ts Hyme springs, minced 
  1 1/2 lb Raw shrimp                          2 ts Water 
      3    Pork sausages                     1/3 c  Uncooked rice 
    1/4 lb Cooked ham                               Salt and pepper 
      1 tb All-purpose flour               
  
  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.