Recipes: Eitouffe

 New Orleans.

Flickr Photo Credit of New Orleans: Paparutzi

Another one from my Cajun friend Rachel.

1 stick butter, 1 large onion, 2 cloves garlic, 1 large green bell pepper, 1 pound peeled shrimp, 1 can cream of mushroom soup, 2-3 stalks of celery, seasoning to taste (salt, black and red pepper).

Saute chopped onion, bell pepper and celery until onion is clear. Add shrimp and cream of mushroom soup. Cook until shrimp are done and serve over rice.