Shrimp Etouffee

• 1/2 cup butter
• 1 medium onion
• 1 bell pepper
• 2 stalks celery
• 1 (10 ounce) can Rotel Tomatoes (I use original diced)
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 (10 3/4 ounce) can condensed golden mushroom soup
• 2 lbs shrimp (peeled and deviened) or 2 lbs crawfish (peeled and deviened)

1. Dice onion. pepper and celery, I do a medium dice.
2. In a large pan, melt butter and add onion, bell pepper, celery and saute intil tender.
3. I use the diced original rotel, but if you get the can with whole tomatoes, dice it up. It comes in mild, original and hot, use your preference.
4. Add the mushroom soups and rotel and bring to a simmer.
5. Season to taste.
6. Add shrimp, bring back to a simmer, cook until shrimp is done. About 10 minutes.
7. If it is too thick, add a little water or chicken broth.
8. Serve over cooked rice. I like to pack a ice cream scoop with the rice, put it in a serving bowl and ladle the etouffee around the rice. For larger bowls, use 2 scoops.
9. I have also spooned over grilled steaks before and it was delicious!

butter, onion, bell pepper, stalks celery, tomatoes, condensed cream, condensed golden mushroom soup, shrimp

Taken from www.food.com/recipe/shrimp-etouffee-472415 (may not work)