2 pkgs. herb rice
1/2 lb. cooked and cleaned shrimp
1/2 lb. cooked and shelled lobster tails
1/2 lb. fresh or frozen crabmeat, cleaned
1 lg. diced onion
2 diced green peppers
1 clove garlic, minced
2 tbsp. oil
2 cans sliced water chestnuts
2 cans artichoke hearts, quartered
1 sm. can chopped black olives
2 tbsp. sherry

Preheat oven to 350 degrees. Cook rice according to directions. Saute onion, green pepper and garlic in 2 tablespoons oil for 2 minutes or until just softened. If shrimp are large, cut in half. Cut lobster in bite-sized pieces. Combine all ingredients with cooked rice. Season to taste. Add sherry; put in large casserole and bake, covered, at 350 degrees for 1 hour. Serve with a tossed green salad and French bread to make a complete meal. Serves 8.