Dice onion, bell pepper, and celery into a medium dice.

In a large pan, melt butter over medium heat.

Add diced onion, bell pepper, and celery to the pan.

Saute the vegetables until they are tender.

If using whole tomatoes, dice them.

Add the diced tomatoes (Rotel) and mushroom soups to the pan.

Bring the mixture to a simmer.

Season the sauce to taste with salt and pepper.

Add shrimp to the simmering sauce.

Bring back to a simmer and cook until the shrimp is pink and cooked through, about 10 minutes.

If the etouffee is too thick, add a little water or chicken broth to reach desired consistency.

Serve over cooked rice.

Optionally, spoon over grilled steaks.