1 c. raw rice
1 can cream mushroom soup
1 can cream celery soup
1 qt. peeled raw shrimp
1 onion, chopped
1/2 stick butter
1/2 tsp. cumin seed
2 bay leaves
1/2 tsp. parsley flakes
1 tsp. Worcestershire sauce
Hot sauce to taste
1 1/2 c. grated cheddar or Velveeta cheese

Cook rice, wash and drain. Boil shrimp with salt and 2 bay leaves. Saute onion in butter (do not brown). Mix rice, soups, shrimp and cooked onion with all other spices above. Put in casserole dish. Top with cheese. Bake at 350 degrees until cheese melts and rice is bubbly. Can be made ahead of time, kept in ice box and baked later.