|Vegetable oil||4 Teaspoon|
|Diced celery||1 Cup (16 tbs)|
|Diced onion||1 Cup (16 tbs)|
|Diced green bell pepper||1 Cup (16 tbs)|
|Garlic clove||4 Small|
|Canned crushed tomato||4 Cup (64 tbs)|
|Shelled deveined cooked shrimp||12 Ounce|
|Cooked long grain white rice||2 Cup (32 tbs)|
|Boiled ham||4 Ounce|
|Chili powder||1⁄2 Teaspoon|
|Ground thyme||1⁄2 Teaspoon|
In 12-inch nonstick skillet combine oil and margarine and heat until margarine is bubbly and hot; add diced vegetables and garlic and saute over medium heat until vegetables are soft.
Reduce heat to low, add remaining ingredients, and let simmer, stirring occasionally, until thoroughly heated.
Remove bay leaves before serving.