North Louisiana Etouffee

The purists will say that a real etouffee doesn't use cream of mushroom or chicken. They'd call it a stew or something. Whatever. I call it delicious. And don't let the name fool you; this dish has received praise from true Baton Rouge natives!

1 green bell pepper
1 bunch green onions
2 stalks celery
1 stick butter (1/2 cup)
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans Ro-Tel tomatoes
2 15oz. cans tomato sauce
1.5 tsp. Zatarain's liquid crab boil
3 lbs peeled boiled shrimp
cooked rice

Saute vegetables in butter. Over medium heat, mix in the other ingredients except the shrimp. When everything is thoroughly mixed, add the shrimp.

Serve over rice with garlic French bread and Italian green salad.