Shrimp Casserole

1 cup finely chopped onion
1 cup chopped celery
2 TBSP. Olive Oil
2 Bay leaves
1/2 teaspoon dried thyme
1 teaspoon lemon pepper
1/2 tsp Greek seasoning
1 cup chicken stock
1 14 1/2 oz tomatoes
10 oz okra
2 cups shrimp
1 egg
1/3 cup milk
One box Jiffy Cornmeal mix

Preheat oven to 400 degrees..
Saute onion & celery in oil, add seasoning.. Pour in stock, tomatoes & okra.  Cover pot and gently simmer 30 minutes. Remove from heat, stir in shrimp.  Pour mixture into a 9x13 baking dish.
Mix cornbread as directed on Jiffy box..  Drop cornbread by spoonfuls on top of hot shrimp mixture, leaving the center uncovered.  Bake 15-20 min.