Jambalaya

We had some new friends over tonight for dinner, so I served an old favorite. Few dishes taste more like home than this one:

2 1/2 lbs. peeled shrimp
1 lb. smoked sausage, cut in semi-circles
1 can beef consomme
1 can french onion soup
8 oz. tomato sauce
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/2 cup chopped green onion
16 oz. sliced mushrooms
2 1/2 cups parboiled or converted rice, uncooked
1 tsp Old Bay Seasoning
1 tsp Tony Cachere's Seasoning

Mix all ingredients together in greased roasting pan and cover tightly. Bake at 350 for 2 hours.

To go with this, we had roasted brussel sprouts, bell peppers and green beans in a mustard sauce. I roasted them at 400 for 20-30 minutes in 3/4 cup beef broth. Then I drained the broth, added 1 Tbsp cornstarch, 2 Tbsp lemon juice and 2 Tbsp dijon mustard.