Quick Shrimp Jambalaya

In a 4-quart Dutch oven, cook celery in hot oil over medium heat for 5 minutes, stirring occasionally. Stir in garlic, Creole or Cajun seasoning, and crushed red pepper. Add collard greens, stir-fry vegetables, ham, and the water. Bring to boiling; reduce heat.

Cover and simmer for 8 minutes, stirring occasionally. Stir in undrained tomatoes, rice, shrimp, and okra. Cook, uncovered, for 5 minutes to heat through and blend flavors, stirring occasionally.