Shrimp and Rice Casserole

2 lbs. shrimp (raw or frozen)
1/3 cup onion (finely chopped)
2 Tbsp. butter
1 garlic (minced)
1 cup raw rice
1 large can tomatoes
2 cups chicken boullion
Bay leaf (small piece)
3 Tbsp. parsley (chopped)
1/2 tsp. cloves
1/2 tsp. marjoram
1 tsp. chili powder
1 Tbsp. salt
1/8 tsp. pepper
Dash cayenne

Brown onion in butter with garlic. Place onion, garlic, shrimp, rice, tomato and boullion in a large casserole. Add seasonings. Cover tightly and bake 1½ hours in 350°F oven.

Submitted by: Mrs. Kitty Rogers