Shrimp Creole

1/2 c Celery; chopped
1/2 c Onion; chopped
1 cl Garlic; minced
1/2 c Ham, lean
1 cn Tomatoes, 28oz, with juice
1 cn Tomato sauce, 8oz
1/2 ts Chili powder
1/2 ts Thyme
1 lb Shrimp; cooked and peeled
Tabasco sauce to taste

SAute the celery, onion, garlic, and ham in a nonstick skillet over medium heat until the celery is tender, about 5 min. Add rest of ingredients and cook uncovered for 20 min over medium heat. Serve over rice.

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