1 1/2 lb. Italian sausage
3 celery stalks, chopped
1 med. onion, chopped
1 med. green pepper, chopped
1 (28 oz.) can tomatoes
2 c. long grain rice
2 tsp. salt
1/4 tsp. ground red pepper
1 lb. lg. shrimp, peeled and deveined
1/2 c. frozen peas (optional) or LeSueur, canned

Brown and drain sausages, about 20 minutes in skillet. Place in casserole.

In drippings, cool celery, onion, green peppers, until tender. Place in casserole. Add chopped tomatoes with their liquid, rice, salt, red pepper and 2 cups water to casserole. Cover and bake 35 minutes at 375 degrees, stirring often.

Tuck shrimp into rice mixture and arrange peas and some shrimp on top of casserole. Cover and bake 10 minutes longer or until shrimp turns pink, rice is tender, and liquid is absorbed. 10 servings.