Cajun Grits Creole Recipe

• 12 ounce Bacon
• 1/2 c. Minced onion
• 1/2 c. Minced celery
• 1/2 c. Minced green pepper
• 1/2 lb Raw shrimp, cleaned
• 1 can Minced tomatoes, undrained (14 1/2 ounces)
• 1 can Minced mushrooms, liquid removed (4 ounces)
• 1 tsp Sugar
• 1 tsp Worcestershire sauce
• 1/2 tsp Salt
• 1/2 tsp Chili pwdr
• 1/4 tsp Garlic pwdr
• 1 dsh Warm sauce
• 2 Tbsp. Martha White allpurpose flour
• 2 c. Water
• 1/2 c. Martha White's Jim Dandy Quick Grits
• 1/2 tsp Salt

1. Preheat oven to 350 degrees.
2. Cook bacon, drain and crumble.
3. Saute/fry onion, celery and green pepper in 2 Tbsp.
4. of the bacon drippings.
5. Add in shrimp and cook just till pink.
6. Remove from heat and drain.
7. Add in tomatoes, mushrooms, half of bacon, sugar, Worcestershire sauce, half tsp.
8. salt, chili pwdr, garlic pwdr, warm sauce and flour.
9. Bring water to a boil in saucepan.
10. Slowly stir in grits and half tsp.
11. salt, cook 4 to 5 min, stirring occasionally.
12. Combine grits and shrimp mix.
13. Pour into a greased 2quart baking dish.
14. Bake 25 min.
15. Garnish with remaining bacon.
16. Makes 6 to 8 servings.

bacon, onion, celery, green pepper, shrimp, tomatoes, mushrooms, sugar, worcestershire sauce, salt, garlic, sauce, flour, water, grits, salt

Taken from cookeatshare.com/recipes/cajun-grits-creole-97411 (may not work)