Shrimp Creole

1 stick of salted butter
6 oz chopped onions
12 oz chopped celery
6 oz chopped green peppers
1 can rotel
1 can cream of chicken soup
1/3 cup half and half
salt and pepper to taste
14 oz. cooked shrimp
4 cups cooked rice

Melt 1 stick of salted butter in a skillet on low heat. Add onions, celery, and green peppers to the butter and saute until soft. Add rotel and cream of chicken soup. Add Water to thin to desired consistancy. Add half and half. Add salt and pepper to taste. Continue to simmer on low until broth reaches desired richness. You can add water if necessary. To allow to condense simmer uncovered, otherwize cover. Stir occasionally. Serve over cooked rice.

Number of Servings: 8

Recipe submitted by SparkPeople user MIDNITECHANDRA.