by Captain Ron "Ahab" Broadus

1 small onion
1/2 bell pepper (I sub 3/4 container of guidry's creole veggy mix for these first two ingredients)
1/2 stick butter (I use 3/4 stick unsalted butter)
2 lbs peeled shrimp ( I use 2 pounds of peeled 16-20 count cut in half)
1 can rotel tomatoes
1 can shrimp or cream of mushroom soup
2 small pkgs of yellow rice cooked as directed. (I use 1 each large and small packages and substitute chicken stock for required water)

Saute onion/bell pepper mix in butter. She says to add shrimp and cook till pink ( I don't cook shrimp in butter. i add raw shrimp to rice mixture when i mix it to bake it). In a bowl, mix rotel tomatoes, soup, sauteed veggies and shrimp. Add this mixture to cooked rice and pour into a baking casserole dish. cook for 30 minutes ( I find it really takes about 45 minutes)at 350. Makes a good bit. Easy to throw together and quick. Bon appetite'

-Capt Ahab