Melt margarine in 3 quart heavy pot over medium heat. Add onion, green pepper, celery and parsley. Saute until soft. Stir in garlic and ham, saute 5 minutes. Chop tomatoes, stir in and cook 2 minutes. Stir in rice, add shrimp and remaining ingredients. Measure tomato liquid, add hot water to total 1-1/2 cups. Pour liquid over all, bring to a boil. Do not stir. Cover and cook over low heat for 45 minutes or until rice is cooked.
Jambalaya, Rice Dressing, Rice Dishes
Cajun Country -- New Iberia, Louisiana