2 c. raw rice
2 lbs. raw shrimp, peeled (deveined if large)
2 c. (1 lb.) andouille (or diced smoke sausage)
1 c. white chopped onions
1 c. chopped greens (celery, bell pepper, green onions, parsley)
2 (10 1/2 oz.) cans onion soup (or beef bouillon)
1 c. butter, sliced in pats (2 sticks)
1 envelope dry onion soup mix
1 tbsp. Kitchen Bouquet

Mix all ingredients in a large casserole dish (4 quarts or more), cover and bake at 350 degrees for 30 minutes. Check and stir. Put back in oven and check and stir every 10 minutes until correct consistency of non-mushy, dryness as desired. Yield: Over 12 servings.

NOTE: Same dish can be cooked in rice cooker for 30 minutes or more as desired.