Seafood Etouffee - cooking recipe

Ingredients

1 stick butter
1 medium to large onion
2 to 3 stalks celery, chopped
2 to 3 Tbsp. tomato sauce
1 can cream of celery soup
1 can water
1 lb. shrimp
1/2 to 1 lb. crab meat
1/2 to 1 lb. scallops

Preparation

Saute butter, onion and celery until wilted.
Add tomato sauce, soup and water.
Cook 20 minutes.
Add shrimp, crab meat and/or scallops.
Cook an additional 20 to 30 minutes.