1 lb. ham, cubed
1/2 c. vegetable oil
2 onions, chopped
1/2 c. diced celery
1/2 c. chopped green pepper (optional)
2 cloves garlic, pressed (optional)
2 bay leaves
1/2 tsp. salt
1/2 tsp. cayenne pepper
2 (1 lb.) cans tomatoes
1 (6 oz.) can tomato paste
1/2 lemon, quartered
2 lbs. peeled shrimp
15 c. cooked rice (2 lbs. raw)

Cook ham in hot oil until lightly browned. Add next 8 ingredients and cook 3 minutes. Stir in tomatoes, tomato paste, lemon pieces and shrimp. Simmer slowly, uncovered, tossing often until shrimp are pink (10-15 minutes). Remove bay leaves and lemon. May be refrigerated at this point until ready to serve. Mix with freshly steamed rice, heat well and adjust seasonings. Serves 16.