Shrimp Etouffee (A-2-Fay)

• 2 pounds Medium Shrimp
• Tony's Chachere's Creole Seasoning, Salt And Pepper To Taste
• 1 whole Onion
• 3 stalks Celery
• 1 whole Green Pepper
• 1 stick Butter
• 4 cloves Garlic
• 1 cup Water
• 1 can (10 1/2 Oz. Size) Cream Of Mushroom Soup
• 1 can Tomato Soup (10.75 Ounce Can)
• 1 Tablespoon Fresh Parsley
• 1/2 Tablespoons Dried Cilantro
• 1/2 Tablespoons Marjoram
• 1 pound Imitation Crab Meat
• 2-1/2 cups White Rice (make According To Directions)

1. 1. Peel and devein shrimp. Season shrimp with salt, pepper and Tony's seasoning (to taste). Set this aside on a plate in the refrigerator until you need them.
2. 2. Dice and chop up the onion, celery, green pepper (remove stem and seeds before dicing) and garlic.
3. 3. In a large pot, melt a stick of butter on medium-high heat.
4. 4. Add vegetables into the melted butter.
5. 5. Add a sprinkling of salt and pepper. Stir.
6. 6. Cook until the vegetables are wilted.
7. 7. Add seasoned shrimp to the pot and stir. Cook for 15 minutes.
8. 8. Add 1 cup water as well as tomato soup and cream of mushroom soup. Stir.
9. 9. Add parsley, cilantro and marjoram. Stir. Cook for 10 minutes.
10. 10. Tear up the imitation crab meat into small pieces. Add imitation crab meat to pot and stir. Cook for 10 minutes.
11. 11. Serve with a scoop of white rice on top as well as a bit of chives.

shrimp, chachere, onion, stalks celery, green pepper, butter, garlic, water, cream of mushroom soup, tomato soup, parsley, dried cilantro, marjoram, crab meat, white rice

Taken from tastykitchen.com/recipes/soups/shrimp-etouffee-a-2-fay/ (may not work)