Seafood Etouffee

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
• 12 to 1 lb crab meat
• 12 to 1 lb scallops

Directions

1. Saute butter onion and celery until wilted
2. Add tomato sauce soup and water
3. Cook 20 minutes
4. Add shrimp crab meat andor scallops
5. Cook an additional 20 to 30 minutes