1/4 c. oil
1 c. finely chopped onion
1/4 c. finely chopped green onions
1/4 c. finely chopped fresh parsley
2 tbsp. finely chopped bell pepper
1 (8 oz.) can tomato sauce
2 tsp. finely chopped garlic
1 c. raw rice
2 c. water or stock
2 tsp. Worcestershire sauce
Salt to taste
Louisiana hot sauce or ground cayenne pepper to taste
1 lb. raw shrimp, peeled and deveined

In a medium-sized saucepan, heat the oil over medium-high heat. Saute the onions, green onions, parsley, and bell pepper until the onions are clear. Stir in the tomato sauce and garlic, and continue cooking until the tomato sauce starts to boil. Stir in the rice and mix well, then add the water, Worcestershire, salt, hot sauce, and shrimp.

Continue cooking on medium high, stirring occasionally to prevent the rice from sticking. After all the water has disappeared from the top, turn heat to low, cover tightly, and let steam undisturbed for at least 45 minutes. Stir to make sure that all the rice is well cooked. If it's not, cover again and let cook until all the rice is tender, but not mushy. Yield: 4 servings.