Shrimp Etouffee

1 small onion
1 bell pepper
2 stalks celery

Dice trinity and sauté in 1/2 stick butter until soft
Season with
  salt and pepper
  Tony Cachere’s Creole seasoning
  TexJoy steak seasoning
  Worcestershire

Add
1 8 oz can tomato sauce
1+ T Doguet’s Cajun style roux
1 can Cream of Shrimp soup
1/2 stick butter
1+ cup chicken stock - enough to thin to creamy

Lower heat. Add shrimp to cook until done - about 10 minutes

Serve with rice

Green onions for topping