Cut the fish into 1 inch chunks and refrigerate until ready to use.

In a large stew pot cook onion and celery in the butter over medium heat, stirring till tender.

Add rice, boiling water, salt, chili powder, thyme, and pepper.

Cover and simmer for 15 minutes. Stir in fish, tomatoes, vegetables, and shrimp.

Cover and cook for 10 minutes or until the fish flakes with a fork.