Jambalaya
(6 servings)

1/4 c Butter
2 Cloves garlic, crushed
1 1/2 c Long grain rice
1 ts Salt
1/4 ts Cayenne
1/2 c Chopped green pepper
1/4 c Parsley, dried
3 Chicken breasts, cooked, cubed
1 c Chopped onion
28 oz Can tomatoes
1 ts Basil
1/2 ts Pepper
1 tb Soup mix
1/2 c Sliced celery
1 lb Shrimp uncooked
6 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 tomato 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.