Bayou Gulf Shrimp Gumbo

• 1/2 pound bacon strips, chopped
• 3 celery ribs, chopped
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 garlic cloves, minced
• 2 bottles (8 ounces each) clam juice
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried marjoram
• 2 pounds uncooked large shrimp, peeled and deveined
• 2-1/2 cups frozen sliced okra, thawed
• Hot cooked brown rice, optional

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute the celery, onion, green pepper and garlic in drippings until tender.
2. Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice, tomatoes, Worcestershire sauce and marjoram. Cover and cook on low for 4 hours.
3. Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice if desired.

bacon, celery, onion, green pepper, garlic, bottles, tomatoes, worcestershire sauce, marjoram, shrimp, okra, brown rice

Taken from www.tasteofhome.com/recipes/bayou-gulf-shrimp-gumbo/ (may not work)