Rock Shrimp And Oyster Manquechou

• 4 slices bacon
• 1 large onion, finely chopped
• 1 tsp. finely chopped garlic
• 1/2 c. chopped green pepper
• 2 c. fresh or frozen corn, thawed
• 2 1/2 c. canned, peeled tomatoes, chopped and drained (reserve liquid)
• 1/2 lb. peeled and deveined rock shrimp, thawed
• 1/2 pt. oysters, drained (reserve liquid)
• water, added oyster liquid to make 1 c.
• 1/4 tsp. cayenne pepper

1. Fry the bacon until crisp in a heavy 4-quart casserole; drain the fat.
2. Add the onion, garlic and green pepper; cook until onion is translucent, but not brown.
3. Stir in the corn and tomatoes. Add the tomato liquid, oyster liquid and cayenne pepper.
4. Simmer for 10 minutes or until the corn is tender.
5. Add the shrimp and oysters and cook for 2 minutes or until the edges of the oysters begin to curl.
6. Serve at once.

bacon, onion, garlic, green pepper, tomatoes, rock shrimp, oysters, water, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=210187 (may not work)