Shrimp Jambalaya

4 tablespoons butter
2 tablespoons all-purpose flour
3 onions, chopped
1 clove garlic, chopped
1/4 pound ham, cut into strips
2 cups canned tomatoes
2 pounds shelled, deveined shrimp
3 cups water, broth or fish stock
2 cups rice
Salt and pepper to taste
Dash of Tabasco sauce

Melt the butter in a large Dutch oven and blend in the flour. Add onions, garlic and ham and cook just until the onion becomes transparent. Add the tomatoes and cook them down for a few minutes. Add salt and pepper to taste. Wash the rice well and add to the sauce. Add more water, if necessary. Cook until rice is done.

Add shrimp and cook on low heat for 5 to 10 minutes, until shrimp looks opaque. Do not overcook shrimp, or they will become tough. Watch closely as rice cooks, to be sure there is enough liquid to keep from burning. Add water, tomato juice or V-8 if necessary.