Shrimp Creole

• 3 slices bacon
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1/4 c. chopped green pepper
• 1/4 tsp. gumbo file powder
• 1 1/2 Tbsp. flour
• 1 (28 oz.) can tomatoes in tomato puree
• 1/4 c. chopped celery
• 2 tsp. Worcestershire sauce
• 1 tsp. Tabasco brand pepper sauce
• 1 tsp. salt
• 1 bay leaf
• 2 Tbsp. chopped parsley
• 2 lb. shrimp, cleaned and deveined

1. Cook bacon in large skillet or Dutch oven over medium heat until bacon is crisp.
2. Remove and drain.
3. Pour off excess fat, reserving 3 tablespoons drippings.
4. Add onion, garlic, green pepper and gumbo file to bacon drippings and cook, stirring constantly, until vegetables are tender, about 5 minutes.
5. Remove from heat and blend in flour; return to heat and cook over low heat 1 minute.
6. Stir in tomatoes and puree.
7. Add remaining ingredients except shrimp and cook over moderate heat 10 minutes, stirring occasionally.
8. Add shrimp and crumbled bacon.
9. Cook 5 to 10 minutes longer until shrimp are tender.
10. Serve over hot cooked rice.
11. Makes 4 servings.

bacon, onion, clove garlic, green pepper, gumbo file powder, flour, tomatoes, celery, worcestershire sauce, pepper sauce, salt, bay leaf, parsley, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129262 (may not work)