Jambalaya Stir-Fry

• 2 Tbsp. butter or margarine
• 2 Tbsp. oil
• 1 clove garlic, minced
• 1 c. thinly-sliced green onions
• 1 large green bell pepper, cut in 1/8 inch wide strips
• 1 large red bell pepper, cut in 1/8 inch wide strips
• 1/2 c. chopped celery
• 3/4 c. chopped cooked ham
• 1 lb. raw shrimp, shelled and deveined
• 1 Tbsp. lemon juice
• 1 Tbsp. lite soy sauce
• 2 tsp. cornstarch
• 1 1/2 Tbsp. chili powder (or to taste)
• Hot steamed rice
• 1/4 c. sliced or slivered almonds, toasted

1. Heat butter with the oil in large heavy skillet over medium heat.
2. Add garlic, onions, bell peppers, and celery. Cook until peppers and celery are almost tender.
3. Stir in ham. Add shrimp and cook, stirring constantly, 3 minutes or until shrimp change color from gray to pink. Combine lemon juice, soy sauce, and cornstarch. Mix well and stir into shrimp/pepper mixture.
4. Add chili powder and mix well.
5. Continue cooking until mixture is slightly thickened.
6. Serve over rice.
7. Sprinkle with almonds.

butter, oil, clove garlic, green onions, green bell pepper, red bell pepper, celery, shrimp, lemon juice, soy sauce, cornstarch, chili powder, rice, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100625 (may not work)