Shrimp Etouffee Recipe with Cream of Mushroom Soup

Ingredients

• 2 tablespoons butter
• 1 large onion, chopped
• 1 large bell pepper, chopped
• 1 stalk celery, chopped
• 1 10.5 oz can cream of shrimp soup
• 1 10.5 oz can cream of mushroom soup
• 1 10.5 oz can cream of celery soup
• 2 14.5 oz cans tomatoes with green chiles like Rotel ((go milder and make one of the cans regular tomatoes if you prefer))
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon cayenne pepper
• ½ teaspoon minced garlic
• ½ teaspoon onion powder
• 2 pounds shrimp, peeled w/o tails
• ¼ teaspoon freshly ground pepper
• 2 tablespoons minced parsley