Jambalaya

approx. 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 ts Basil
1 ts Salt 1/2 ts Pepper
1/4 ts Cayenne 1 tb 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.