Shrimp Creole Bake

2 cups water

1 1/4 cups uncooked white rice

2 onions, chopped

2 cups sliced mushrooms

5 carrots, sliced

1 green bell pepper, diced

1 1/2 cups diced celery

1 zucchini, sliced

1 can seasoned tomato sauce (15 oz)

1 can crushed tomatoes

2 Tbsp butter

1 jar chopped pimento peppers

1 1/2 pound cooked medium shrimp, peeled and deveined

2 tsp chili powder

In saucepan, bring salted water to boil.  Add rice, reduce heat, cover and simmer for 20 minutes.  Preheat oven to 350.  Saute mushrooms, carrots, onions, green peppers, celery, and zucchini in butter.  Add tomatoes, sauce, pimentos, and shrimp.  Stir in rice and chili powder.  Pour into 13x9.  Bake for 1 hour.

Serves 8