Eula Mae's Chicken and Ham Jambalaya

INGREDIENTS

• 2 tablespoons chopped fresh parsley leaves
• 2 cups chopped yellow onions
• 2 tablespoons vegetable oil
• 2 pounds medium-size shrimp, peeled and deveined
• 1 fryer chicken (about 3 pounds), boned, skinned, and cut into 1-inch cubes, or 1 1/2 pounds skinless, boneless breasts and thighs, cut into 1-inch cubes
• 4 garlic cloves, peeled
• 1 teaspoon Tabasco brand pepper sauce
• 1/8 teaspoon freshly ground black pepper
• 1 cup chopped celery
• 3 cups chicken broth
• 1 teaspoon salt
• 1/2 cup chopped green onions (green part only)
• 2 cups long-grain white rice, rinsed and drained
• 1/2 pound cooked ham, cut into 1/2-inch cubes
• 1/8 teaspoon cayenne
• One 16-ounce can whole tomatoes, chopped, liquid reserved
• 1 cup seeded and chopped green bell peppers