1 tbsp. plus, minus 1 tsp. vegetable oil
1 tbsp. plus, minus 1 tsp. butter
1 c. celery, chopped
1 c. onion, chopped
1 c. bell pepper, chopped
4 cloves garlic, mashed
4 c. canned crushed tomatoes
12 oz. shelled and deveined cooked shrimp
2 c. cooked long grain rice
4 oz. boiled ham, diced
1/2 tsp. each of chili powder, black pepper, and ground thyme

In a 12 inch non-stick skillet, combine oil and butter; heat until butter is bubbly and hot. Add diced vegetables and garlic; saute over medium heat until the vegetables are soft. Reduce heat to low. Add remaining ingredients and let simmer, stirring occasionally, until thoroughly heated. Remove bay leaves before serving.