Gavin'S Yummy In The Tummy Jambalaya

• 5 slices bacon
• 1 c. sliced celery
• 1 c. chopped onion
• 1/2 c. chopped green pepper
• 1/2 tsp. garlic powder
• 6 c. canned tomatoes with liquid
• 1/4 tsp. cayenne pepper
• 1 1/2 tsp. chili powder
• 1/2 tsp. thyme
• 3 lb. shrimp, shelled and deveined
• 1/3 c. finely chopped parsley
• salt to taste
• 6 c. hot cooked rice

1. Fry bacon until crisp.
2. Drain, but save grease.
3. Cook onion, celery and green pepper in the bacon fat until onion is tender. Add the tomatoes, garlic powder, cayenne pepper, chili powder and thyme.
4. Simmer for 15 minutes.
5. Add the shrimp, parsley and salt. Cook until shrimp are done.
6. Serve over the cooked rice.
7. Garnish with crumbled bacon.

bacon, celery, onion, green pepper, garlic powder, tomatoes, cayenne pepper, chili powder, thyme, shrimp, parsley, salt, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726353 (may not work)