1/4 c. butter, butter or oil
1/4 c. onion, chopped
1/2 c. green pepper, diced
1/2 c. celery, chopped
1 (4 1/2 oz.) can deviled ham
1 can mushrooms, sliced
1 pkg. frozen small shrimp
1 can tomatoes
1 can (10 1/2 oz.) bouillon
1/2 tsp. sugar
1/2 tsp. chili powder
1/2 tsp. hot pepper sauce
3/4 c. uncooked rice
1/2 c. frozen peas

Melt butter in skillet, add onion, cook until tender but not brown. Drain mushrooms and bouillon to make 2 cups. Add to skillet. Add remaining ingredients, cover, simmer 20 to 30 minutes. Check to make sure mixture is not becoming too dry. Serves 4.