1 c. diagonally sliced celery
1 c. thinly sliced red, green or yellow pepper strips
1 c. thinly sliced fresh mushrooms
1/2 c. chopped onion
2 tbsp. butter
1 tbsp. oil
1 3/4 c. (14 1/2 oz.) can stewed tomatoes and juice
1 tsp. dried thyme leaves
1/4 tsp. salt
1/4 tsp. red pepper flakes
1 c. (1 inch) fresh or frozen okra
1/2 lb. cleaned fresh or frozen raw shrimp
3 c. cooked rice

Saute celery, peppers, mushrooms and onion in butter and oil in large skillet. Stir in tomatoes and juice, thyme, salt, red pepper flakes and okra. Heat to boiling. Reduce heat. Boil gently 5 minutes or until okra is just tender. Stir in shrimp. Cook additional 5 minutes or until shrimp just turns pink. Serve over hot cooked rice.