1 c. diagonally cut celery
1 c. thinly sliced red, green or yellow pepper strips
1 c. thinly sliced mushrooms
1/2 c. chopped onion
2 tbsp. butter
1 tbsp. oil
1 3/4 c. stewed tomatoes
1 tsp. dried thyme leaves
1/4 tsp. salt
1/4 tsp. red pepper flakes
1 c. (1 inch slices) okra
1/2 lb. shrimp (raw)
3 c. hot cooked rice

Saute celery, peppers, mushrooms and onions in butter and oil in large skillet. Stir in tomatoes, 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.