Easy Shrimp Etouffee

1/2 cup unsalted butter
3 medium onions, finely chopped
3 celery stalks, finely chopped
2 garlic cloves, finely chopped
1 (103/4-oz.) can Campbell's cream of mushroom soup
1/2 cup ketchup for color
1/2 tsp red pepper, or to taste
1/2 tsp. white pepper, or to taste
1/2 tsp. black pepper, or to taste
2 lbs. peeled shrimp
1/2 cup parsley, finely chopped

In a stainless steel saucepan, melt butter over medium heat. Then add
chopped onions, celery and garlic. Saute until clear, about 30 minutes.
Add mushroom soup, ketchup (for shrimp etouffee) and red, white and black
pepper. Simmer, covered, over low heat for 20 to 30 minutes.
Add shrimp or crawfish and continue to simmer, covered, for 20-30 minutes
longer. Add parsley.
Can refrigerate etouffee for 1-2 hours to let flavors blend. Heat before
serving over rice.
Serves about 8.