• 3 pounds shrimp
• 2 tbsp. oil
• 1/2 bell pepper
• 4 stalks celery
• 2 small onions
• 4 green onions
• 3 toes garlic
• 1 can mushroom soup
• cayenne pepper and salt to taste
• 1/8 tsp. thyme
• 2 tbsp. flour

Boil the shrimp with seasoning. Saute the 2 small onions and bell pepper in the oil until golden brown. Add flour and brown. Add 1/4 can soup and small amount of water. Add rest of soup 1/4 can at a time. If it thickens add slightly more water. Add garlic and celery. Add shrimp and cook for about 30 minutes. Serve over rice or in patties.