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.