1 bunch long stem onions
2 lg. white onions
1 lb. bell pepper
6 garlic pods
1 1/2 sticks butter
1 lb. shrimp, cooked
1 c. water
1 can golden mushroom soup
1 can cream of celery soup

Saute onions, bell pepper and garlic in butter until soft. Add soups and seasonings and cook on medium heat for 30 minutes. Add shrimp and 1 cup of water, simmer for 15 minutes. Sprinkle etouffee with scallions tops and simmer 5 more minutes.

Seasonings: Cavenders Greek Seasoning, Tony Chacheres Creole Seasoning, lemon pepper, red (cayenne) pepper, Tabasco sauce and Worcestershire sauce. Pour over rice. Serve with green salad or asparagus, French bread and white wine.