Shrimp Nicholds

• 2 Tbsp. vegetable oil
• 2 strips bacon, diced
• 1 Tbsp. green and white onions, chopped
• 3 Tbsp. celery, chopped
• 2 Tbsp. flour
• 2 c. raw, clean shrimp
• 3 Tbsp. green pepper, chopped
• 1 c. raw, white rice
• 1 1/2 c. hot water
• 3/4 c. canned tomatoes with juice
• 1 tsp. salt
• 3/4 tsp. chili powder
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. garlic salt
• pepper to taste

1. Saute bacon.
2. Add oil and flour; brown for roux.
3. Add all vegetables and saute until tender.
4. Add raw rice and stir-fry about two minutes, stirring constantly, until rice changes color. Add raw shrimp and cook until shrimp turns pink.
5. Add hot water, tomatoes and seasoning to taste.
6. Cover and simmer 20 minutes or until rice is done.

vegetable oil, bacon, green and, celery, flour, clean shrimp, green pepper, white rice, water, tomatoes, salt, chili powder, worcestershire sauce, garlic salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=642885 (may not work)