Shrimp Etouffee (A-2-FAY)

1. Peel and devein shrimp. Season shrimp with salt, pepper and Tony’s seasoning (to taste). Set this aside on a plate in the refrigerator until you need them.
2. Dice and chop up the onion, celery, green pepper (remove stem and seeds before dicing) and garlic.
3. In a large pot, melt a stick of butter on medium-high heat.
4. Add vegetables into the melted butter.
5. Add a sprinkling of salt and pepper. Stir.
6. Cook until the vegetables are wilted.
7. Add seasoned shrimp to the pot and stir. Cook for 15 minutes.
8. Add 1 cup water as well as tomato soup and cream of mushroom soup. Stir.
9. Add parsley, cilantro and marjoram. Stir. Cook for 10 minutes.
10. Tear up the imitation crab meat into small pieces. Add imitation crab meat to pot and stir. Cook for 10 minutes.
11. Serve with a scoop of white rice on top as well as a bit of chives.