4 1small onion, diced 1stalk celery, diced 3clovegarlic, minced 3T. butter 1lb. shrimp, peeled and deveined 10oz. chicken andouille sausage, sliced 10oz. tomato sauce 4T. Worcestershire sauce 3t. Zatarain's Creole Seasoning 3c. cooked white rice 1small onion, diced 1stalk celery, diced 3clovegarlic, minced 3T. butter 1lb. shrimp, peeled and deveined 10oz. chicken andouille sausage, sliced 10oz. tomato sauce 4T. Worcestershire sauce 3t. Zatarain's Creole Seasoning 3c. cooked white rice A tasty New Orleans-inspired rice casserole I invented by surveying several recipes for jambalaya and then adapting to my tastes (i.e., removing some of the cornerstone ingredients because I don't like them and substituting as required). As described, only mildly spicy. Suitable for most children and adults. Very easy to make! Note, upper case T=tablespoon, lower case t = teaspoon Measurements are approximate/to taste In enamel Dutch oven, sauté onion and celery in butter for 4-5 minutes, until soft. Add garlic, sauté one minute more. Add shrimp, sauté until pink, 3-5 minutes. Add Creole Seasoning and Worcestershire sauce towards end of shrimp cooking period. Add sausages and mix well. Add tomato sauce. Mix well. Taste for seasoning. Add rice, mix well. Taste again for seasoning. Cover and bake 30 minutes @350. (before baking, dot with butter if desired) To adapt: Saute diced green pepper with onion and celery. Use a 15 oz. can of diced tomato in place of the tomato sauce. Vary meats (ham and chicken are traditional) Add green peas Sprinkle with chopped green onion before serving.