Louisiana Seafood Bake

• 2/3 cup white rice, uncooked
• 1 cup celery, diced
• 1 cup water
• 1 (14 ounce) can whole tomatoes, undrained and cut up
• 1 (14 ounce) can tomato sauce
• 1 1/3 cups French-fried onions, divided
• 2 teaspoons red pepper sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/2 lb white fish, cut into 1 inch pieces
• 1/3 cup ripe olives, pitted and sliced
• 1/4 cup parmesan cheese, grated

1. Preheat oven to 3755. In 2 qt casserole combine uncooked rice, celery, water tomatoes with juice, tomato sauce, 2/3 cup french friedd onions, hot sauce and seasonings.
2. Bake covered for 20 minutes.
3. Stir in shrimp, fish and olives.
4. Bake covered for another 20 minutes or until heated through.
5. Top with cheese and remaining french fried onions.
6. Bake uncovered for 3 minutes until onions are golden.

white rice, celery, water, tomatoes, tomato sauce, onions, red pepper, garlic powder, oregano, thyme, white fish, ripe olives, parmesan cheese

Taken from www.food.com/recipe/louisiana-seafood-bake-418506 (may not work)