Shrimp Etouffee (Quick and Easy)

6 Tbsp. margarine

1 large onion, chopped

½ c. celery Chopped

½ c. bell pepper, chopped

1 can whole tomatoes, chopped with juice

1 can cream of mushroom soup

1 to 2 lb. Peeled shrimp or crawfish

Tony Chachere Creole seasoning to taste

Red pepper to taste.

Directions:

Sauté vegetables in margarine. Add tomatoes, mushroom soup and seasonings to taste. Cook on very low heat for 15 to 20 minutes. Add seafood. Cook 7 to 10 minutes only. Serve over rice.