1/2 c. chopped green onion
1/2 c. chopped white onion
1 lg. green pepper, coarsely chopped
1/2 c. chopped celery, including a few leaves
1 tsp. minced garlic
1/3 c. butter
1/2 to 1 lb. raw shrimp, peeled
2 dozen raw oysters (or may substitute imitation lobster or crab chunks)
1 lb. can tomatoes
1 c. chicken broth
1/2 tsp. salt
1/8 tsp. cayenne or a few drops Tabasco sauce
1 c. raw rice
1 tbsp. brown sugar

In a large heavy skillet, saute raw vegetables and garlic in butter until tender but not browned. Add shrimp and cook 5 minutes. Add entire can of tomatoes, chicken broth, salt, cayenne, brown sugar, rice; stir and cover. Cook 25-30 minutes over low heat, or until rice is done.

Five minutes before serving, stir in drained oysters or lobster and crab. If mixture becomes too dry, add tomato juice.