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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 to taste. Add collard greens (or kale), 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.