Chicken and Shrimp Jambalaya

• 1/4 cup butter
• 1 cup onions chopped
• 2 each garlic cloves crushed
• 28 ounces tomatoes, canned
• 1/2 cup rice long grained
• 1 teaspoon basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon onion soup mix
• 1/2 cup green bell peppers chopped
• 1/2 cup celery sliced
• 1/4 cup parsley leaves dried
• 1 pound shrimp uncooked
• 3 each chicken breasts cooked cut into cubes
• 6 each mushrooms sliced

1. Heat butter in tight, fully covered saucepan.
2. Add onion and garlic, cook over low heat for 5 minutes.
3. Add tomatoes and juice and bring to a boil.
4. Sprinkle rice on top of tomatoes.
5. Add salt, pepper cayenne and soup mix.
6. Cook for 15 minutes.
7. Then add green pepper, celery, parsley and basil.
8. If necessary, add a little water or tomatoe juice and cook for another 5 minutes.
9. Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms.
10. Cover tightly.
11. Bake in preheated oven for 15 minutes 350F (180C) F until shrimp are cooked, but not overdone.

butter, onions, garlic, tomatoes, rice, basil, salt, black pepper, cayenne pepper, onion soup mix, green bell peppers, celery, parsley, shrimp, chicken breasts, mushrooms

Taken from recipeland.com/recipe/v/chicken-shrimp-jambalaya-135 (may not work)