1 c. chopped onions
1 c. chopped celery
1/2 c. chopped bell pepper
Garlic to taste
1 stick butter
1 lb. Jimmy Dean hot sausage (or other hot sausage) cut in bite size pieces
1 long link Andouille (or a good smoked sausage) sliced 1/4 inch or so thick
1 - 1 1/2 lbs. shrimp (chicken may be substituted) peeled and deveined
2 10 oz. boxes yellow rice mix
3 cans beef consomme (14 1/2 oz.) cans PLUS 1 can of water
1 1/2 c. sliced dried or fresh mushrooms, or 2 cans mushroom bits and stems

Sauté first 3 ingredients in butter. Add the hot sausage, cook 3-5 minutes stirring frequently, at MED-HI heat. Add Andouille and shrimp, cook until shrimp is pink. In a large roasting pan put rice, consomme, water, mushrooms, vegetables, sausage or chicken mixture--stir gently but thoroughly.

Bake 1/2 hour uncovered in 350°F oven. Then cover for another 30 minutes until moist but not soupy.