Shrimp Etouffee And Hot Rice - cooking recipe

Ingredients

2 lb. shrimp
1 large chopped onion
1 medium bell pepper
1 celery stick, chopped
1 can cream of mushroom soup
1/2 can Ro-Tel tomatoes
2 Tbsp. margarine
1 c. hot rice
1 small can sliced mushrooms and juice
1 can chicken broth
1 stick oleo
1 c. chopped onion
1 chopped bell pepper
1 jalapeno pepper, chopped

Preparation

Etouffee: Saute onion, bell pepper and celery in margarine until tender.
Put shrimp in and cook for 5 to 10 minutes.
Add cream of mushroom soup and Ro-Tel tomatoes and cook for 15 to 20 minutes on low to medium heat.
Serve on hot rice.