Jambalaya

• 2 lbs. shrimp, shelled
• 1 lb. sausage
• 1 can Campbell’s French onion soup
• 1 can Campbell’s Beef Bouillon soup
• 1 8-oz can tomato sauce
• ½ cup bell pepper, chopped
• ½ cup green onions, chopped
• ½ cup white onion, chopped
• 1 stick butter
• 2 cups Uncle Ben’s converted rice
• 1 Tbsp. oregano
• ½ tsp. thyme
• ½ tsp. red pepper

Mix all ingredients.

Put is large covered roaster.  Sprinkle with garlic powder and Tony Chachere’s. 
Bake at 375 for one hour, stirring once after 30 minutes.

Serves 8-10 people.

(Connie Schneider & Tinka)