1 med. onion
1/2 bell pepper
2 stalks celery
1/2 c. green onions
1-2 lb. raw shrimp
1 can cream of mushroom soup
2 c. cooked rice
1 1/2 tsp. Lea & Perrins sauce
1/2 tsp. dry mustard
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. cayenne (or less)
3/4 c. grated cheese

In a Dutch oven for 15 minutes, saute the diced vegetables. Add the raw shrimp, cut in thirds. Saute about 10 minutes. Add the rest of the ingredients. Put in casserole dish and bake at 350 degrees for 30 to 40 minutes, covered.