1/4 c. cooking oil
1 lg. onion, chopped
3 pieces celery, chopped
1 bell pepper, chopped

Cook the above ingredients over a medium flame, stirring, for 15 minutes. Do not let the seasoning get brown. Add the following:

1 tsp. salt
1/4 tsp. red pepper
1 (8 oz.) can Hunts tomato sauce
3 c. water

Cook down for 10 minutes over medium heat.

Add the following, after removing from heat:

1 1/2 c. raw rice
1 can wet pack shrimp, drained (4 1/2 oz. size)
2 tbsp. chopped parsley

Pour into 2 quart casserole and cover and bake at 350 degrees for 1 hour, or until rice is done. Do not stir or uncover during cooking.

Note: If you use 1 pound of raw, cleaned shrimp instead of canned shrimp, add with the tomato sauce when you cook it down for 10 minutes.