Shrimp Creole

• 5 to 6 strips bacon
• 2 medium onions, chopped fine
• 1 medium green pepper, chopped fine
• 1 c. okra, cut (fresh or frozen)
• 3 Tbsp. flour
• 1 1/2 c. hot water
• 1 (8 oz.) can tomato sauce
• 1 1/2 to 2 lb. small or medium shrimp, peeled
• 5 shakes each: garlic powder, chili powder, black ground pepper and red ground pepper
• Worcestershire sauce
• Tabasco sauce

1. Fry bacon; drain.
2. In bacon grease, brown onions over low heat.
3. Add chopped green pepper and okra; thicken with flour.
4. Add water, stirring constantly to keep lumps out.
5. Cook for about 15 minutes.
6. Add other ingredients, except shrimp and bacon; cook slowly for 15 or 20 minutes.
7. Add more water, if needed.
8. Add shrimp and crumbled bacon; cook for 15 to 20 minutes.
9. Serve over hot rice.
10. Makes 6 average servings.

bacon, onions, green pepper, okra, flour, water, tomato sauce, shrimp, garlic, worcestershire sauce, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220618 (may not work)