Title: Jambalaya
 Categories: Main dish
      Yield: 6 Servings
 
    1/4 c  Butter
      1 c  Chopped onion
      2 ea Cloves garlic, crushed
     28 oz Can tomatoes
  1 1/2 c  Long grain rice
      1 t  Basil
      1 t  Salt
    1/2 t  Pepper
    1/4 t  Cayenne
      1 T  Soup mix
    1/2 c  Chopped green pepper
    1/2 c  Sliced celery
    1/4 c  Parsley, dried
      1 lb Shrimp uncooked
      3 ea Chicken breasts cook cube
      6 ea Sliced mushrooms
 
  Heat butter in tight, fully covered saucepan.  Add onion and garlic,
  cook over low heat for 5 minutes.  Add tomatoes and juice and bring
  to a boil. Sprinkle rice on top of tomatoes.  Add salt, pepper
  cayenne and soup mix. Cook for 15 minutes.  Then add green pepper,
  celery, parsley and basil. If necessary, add a little water or
  tomatoe juice and cook for another 5 minutes.  Transfer to a
  casserole dish and add shrimp, chicken and juices, sliced mushrooms.
  Cover tightly.  Bake in preheated oven for 15 minutes 350 degrees F
  till shrimp are cooked, but not overdone.