Shrimp Jambalaya - cooking recipe

Ingredients

3 Tbsp. vegetable oil
3 Tbsp. all-purpose flour
2 c. finely chopped onions
1/2 c. finely chopped green pepper
1 1/2 tsp. minced garlic
1 (16 oz.) can tomatoes (undrained), tomatoes broken up
1 c. hot tap water
12 oz. medium size fresh shrimp, shelled and deveined
1/2 tsp. hot pepper sauce
1/2 tsp. ground black pepper
3/4 tsp. salt
2 c. 1/2-inch cubes cooked ham (10 oz.)
3 c. freshly cooked long grain white rice

Preparation

Mix oil and flour in cast-iron skillet; cook on low for 15 to 20 minutes.
It's ready when it's medium brown and has a tasty aroma.
Add onions, green pepper and garlic.
Add water; cook until onions are tender.
Stir in tomatoes with liquid, hot pepper sauce and pepper.
Lay shrimp over top and cover tightly; cook 5 to 8 minutes until shrimp are starting to turn pink.
Stir in salt, ham and rice.
Cover and heat until ham is heated through. Serve with tossed salad and French bread.