Yield: 4 Servings
|1 can||Water chestnuts; chopped|
|2 cans||Mushroom stems & pieces|
|1 can||Onion soup|
|1 cup||Raw rice|
|2||Jalapeno or cayenne peppers (up to)|
|1½ pounds||Medium shrimp|
Melt butter in pan; drain mushrooms, retaining liquid for future use. Chop mushrooms and add to butter; saut for 15 minutes. Add onion soup, liquid from mushrooms and water chestnuts and rice. Put in covered baking dish; place in 325 degree oven. Cook for 30 minutes; add shrimp and sprinkle with cheese. Stir; return to oven for an additional 15 to 20 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .