Shrimp Creole

• 1/2 lb. bacon, diced
• 4 Tbsp. butter
• 1 c. onions, chopped
• 1 c. celery, chopped
• 1 green pepper, chopped
• 1 (No. 2 1/2 lb.) can tomatoes
• 1/2 can tomato soup
• 1/2 soup can water
• 1 c. tomato catsup
• 1 1/2 tsp. salt
• 1 Tbsp. Worcestershire sauce
• 2 cloves garlic, crushed
• 1/2 tsp. celery seed
• 1/2 tsp. allspice
• 1/2 lemon, sliced thin
• dash of Tabasco
• 2 Tbsp. minced parsley
• pinch of thyme
• 2 1/2 lb. shrimp
• 1/2 c. crushed saltines
• 1/2 c. sherry

1. Cook bacon in frying pan until crisp.
2. Remove and reserve. Add butter, onions, celery and green pepper to grease in pan; saute until tender.
3. Transfer to a large pot, along with the fried bacon.
4. Add all other ingredients, except the shrimp, saltines and sherry.
5. Cook slowly for 1 1/2 hours, until mixture thickens.
6. Add shrimp and cook until done.
7. If using raw shrimp, cook about 10 to 15 minutes.
8. If using frozen shrimp, precook, following package directions.
9. Add crushed saltines and sherry.
10. Serves 8 to 10 generously.

bacon, butter, onions, celery, green pepper, tomatoes, tomato soup, water, tomato catsup, salt, worcestershire sauce, garlic, celery, allspice, lemon, parsley, thyme, shrimp, saltines, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889180 (may not work)