Preheat oven to 375°F (190°C).

In a 2-quart casserole dish, combine uncooked white rice, diced celery, water, undrained and cut-up whole tomatoes, tomato sauce, 2/3 cup of French-fried onions, red pepper sauce, garlic powder, dried oregano, and dried thyme.

Cover the casserole dish and bake for 20 minutes.

Remove the casserole dish from the oven and stir in the white fish, cut into 1-inch pieces, shrimp (if using), and sliced ripe olives.

Cover the casserole dish again and bake for another 20 minutes, or until the seafood is heated through and cooked.

Remove the cover and top with grated Parmesan cheese and the remaining 1 1/3 cups of French-fried onions.

Bake uncovered for 3 minutes, or until the French-fried onions are golden brown and the cheese is melted and bubbly.

Let cool slightly before serving.