2 pounds shrimp, peeled, deveined (or boneless, skinless chicken cut into pieces about the size of the sausage pieces)
2 cups converted rice (parboiled rice)
Black pepper to taste
Hot sauce or cayenne pepper (optional)
In a large skillet over medium high heat, add oil and sauté sausage until browned. Remove from skillet and set aside.
Add butter and onion to skillet and cook on medium until onions are lightly browned.
Stir in the rest of the ingredients. Place in slow cooker, cover and cook on low for 6-7 hours until liquid is absorbed. For oven, place everything in a greased casserole dish, cover and cook at 350 for 1 hour.