Bacon Shrimp Creole

• 3/4 cup chopped onion
• 2 celery ribs, chopped
• 1/2 cup chopped green pepper
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 3/4 cup cold water, divided
• 1/4 cup crumbled cooked bacon
• 1 tablespoon dried parsley flakes
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon curry powder
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon all-purpose flour
• 1-1/2 pounds uncooked medium shrimp, peeled and deveined
• 3 cups hot cooked long grain rice

1. In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, tomato sauce, 1/2 cup water, bacon, parsley, sugar, salt, thyme, curry powder, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Combine flour and remaining water until smooth; gradually stir into tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add shrimp. Simmer, uncovered, for 5 minutes or until shrimp turn pink. Serve with rice.

onion, celery, green pepper, olive oil, garlic, tomatoes, tomato sauce, cold water, bacon, parsley flakes, sugar, salt, thyme, curry powder, pepper, cayenne pepper, flour, shrimp, hot cooked

Taken from www.tasteofhome.com/recipes/bacon-shrimp-creole/ (may not work)