1 lb. shrimp
1/4 bell pepper
1 c. celery
1/2 c. green onion
1 can tomato soup
1 can cream of celery soup
Salt to taste
Pepper to taste
Garlic powder to taste
Tony's Chachere's seasoning to taste
1 stick butter
1 can water

Saute bell pepper, celery and green onions until tender. Add shrimp, saute until pink. Add tomato soup, cream of celery soup and 1 can of water; simmer for 30 minutes. Serve over rice.