4 tbsp. roux
1 lg. onion, chopped
1 c. stewed tomatoes
2 tsp. Worcestershire sauce
1 1/2 c. water
1/4 c. parsley, chopped
1/4 tsp. white pepper
1 lb. chopped ham
6 c. cooked rice
2 lb. shrimp, cleaned
3/4 c. celery
1 lg. bell pepper, chopped
2 tbsp. butter
2 1/4 tsp. salt
1 tsp. red pepper
2 sprigs onion top, chopped

In large pot add ham, shrimp and tomatoes. Cook 10-15 minutes. In oil, saute lightly onions, garlic, bell pepper and parsley; add seasonings. Add all other ingredients in the sauteed onions; mix with shrimp and ham. Add rice and steam for another 15 minutes.