Mom's Shrimp Pentagon

1/2 C. vegetable oil
1 C. chopped celery
1/2 C. chopped celery leaves
1 C. sliced green pepper
2 1/2 C. sliced onions
1/2 C. chili sauce
1/2 C. seedless raisins
1/2 t. each: thyme, curry powder, salt, pepper, and cayenne
2 large bay leaves
4 oz. almonds, finely chopped
2 1/2# shrimp (cooked, shelled, and deveined)
3 1/2 C. can tomatoes

Heat oil in large skillet. Add green peppers, onion, celery, and celery leaves. Cook over low heat until onion is transparent but not brown. Add remaining ingredients except shrimp. Simmer gently for one hour; stirring. Add shrimp and heat about one hour. Serve over rice.

Sauce should be made early in day and stored in refrigerator to blend flavors.