Shrimp Artichoke Jambalaya

1 stick butter (1/4 lb)

1 small yellow onion, coarsely chopped

1 small green bell pepper, chopped

1 tablespoon garlic, minced

1/2 pound fresh mushrooms, quartered

3 cups extra long grain rice, uncooked

1/2 pound smoked andouille or Tasse, cubed

1 pound medium shrimp, peeled and deveined

One 14-ounce can quartered artichoke hearts, drained

One 15-1/4-ounce can whole kernel corn, with juice

One 14-1/2-ounce can chicken broth

1 tablespoon Tony Chachere's seasoning

1 tablespoon lemon pepper seasoning

Saute onions green, peppers garlic and mushrooms in a small pot in butter until tender. Pour all other ingredients into a large pot. Add sauteed vegetables. Stir well with a wooden spoon. Bring to a boil, then stir for the last time until cooked. Cover and simmer on low for 15 minutes. If rice is still hard and liquid is absorbed, add 1/4 to 1/2 cup water and cook for 5 more minutes.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana