1 stick butter
2 yellow onions, chopped
1 large bell pepper, chopped
2 ribs celery
1/2 clove garlic, chopped
2 (8 oz.) cans tomato sauce
1 can Ro-Tel tomatoes
1 can golden mushroom soup
1 can cream of shrimp soup
3 c. water
1/2 c. green onion tops, chopped
2 Tbsp. parsley
salt and pepper to taste
Melt butter in a Dutch oven. Add onions, bell pepper, celery and
garlic. Sauté until soft and onions are slightly brown. Add tomato
sauce, Ro-Tel, soup and water; stir until well blended. Add salt and
pepper to taste. Continue to stir occasionally while cooking over
low heat for 1 1/2 to 2 hours. Stirring often will keep mixture from
sticking to the pot and help all flavors blend together. Add your
favorite shellfish (crawfish, shrimp or crab meat), along with green
onion tops and parsley. Continue to cook on low heat for another 20
minutes. Serve over rice.
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