1 bunch green onions
2 bell peppers
3 stalks celery
1 sm. pkg. fresh mushrooms
6 to 8 sticks real butter
1 whole pod of garlic
1 tsp. Tom's Creole seasoning (or to taste)
1 tsp. red pepper (or to taste)
3 cans Campbell's cream of shrimp soup
3 (8 oz.) cans oysters
5 to 10 lbs. med. shrimp (peeled)

Chop and saute all vegetables and spices in the butter. Add the soups, oysters and peeled shrimp. Simmer for 30 to 45 minutes. You can add more or less Creole seasoning and red pepper, depends on your preference. Serve over white rice.