Shrimp Etoufee

By kyjava

from Mickey Richey, Baton Rouge, Louisiana

Ingredients

• 1 pound cooked shrimp
• 1 stick butter
• 2 chopped onions
• 1 small bell peppers
• 1 1/2 cups celery
• 1 can celery soup
• 1 bunch green onions
• fresh parsley
• Salt & pepper
• Cooked Rice

Preparation

Step 1

Cook onions, chopped celery & chopped bell pepper until soft in melted butter
Add 1 can cream of celery soup & salt & pepper
Add 1 bunch of chopped green onions & parsley
Add shrimp to mixture ==== don't overcook as it will seperate

Serve over cooked rice