1 1/2 c. onions, chopped
1/2 c. celery, chopped
1/2 c. bell pepper, chopped
1/2 c. cooking oil
5 c. water
1 1/2 c. sm. shrimp
2 dozen oysters (optional)
1 c. crabmeat
1/2 c. parsley, chopped
1/2 c. onion tops, chopped
2 1/2 c. raw rice
Salt and pepper to taste

Saute in Magnalite pot, the onions, celery and bell pepper in oil until brown in color. Remove from heat, drain fat, and add 2 cups water. Boil for 15 to 20 minutes on low heat. Add 3 cups water, shrimp and oysters. Boil gently for about 10 minutes. Season with salt and pepper, adding enough salt for the rice. Add rice and stir. Leave uncovered. When mixture begins to boil, stir to avoid sticking. Do not cover the pot until water no longer covers the mixture. At this time sprinkle onion tops, parsley and crabmeat on top of mixture without stirring. Cover and continue cooking without stirring until rice is done. Gently turn top layer over when ready to serve. Avoid stirring as this may cause rice to be mushy.

OTE: If oysters are not used, add more shrimp.