Jambalaya

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8 ounces cooked ham, in 1/2-inch cubes

1 teaspoon hot pepper sauce

1 cup cold water

2 pounds jumbo shrimp, peeled

7 ounces long grain rice

1/4 cup clarified butter

1 large onion, thinly sliced

4 cloves garlic, crushed and finely chopped

1 green bell pepper, finely chopped

Salt, to taste

White pepper, to taste

3 ounces celery, finely chopped

2 pounds tomatoes, skin removed and chopped, juice reserved

5 ounces tomato paste

Sachet of 3 parsley stalks, 1/2 teaspoon thyme, 1 bay leaf