Chele D's Shrimp Creole

• 1 lb shrimp (shelled, deveined tails removed, any size you like)
• 2 tablespoons bacon grease
• 1 cup onion, chopped
• 12 cup green bell pepper, chopped
• 3 garlic cloves, minced (or I like a fine grater or microplane or press)
• 2 bay leaves
• 1 (14 ounce) canpetite diced tomatoes
• 2 (8 ounce) cans tomato sauce
• 3 dashes hot sauce (adjust to your heat level)
• Worcestershire sauce (3-5 dashes)
• 1 12 cups water
• 1 vegetable bouillon (I use Knorr and it makes 2c of broth, check your package and use 2 if yours only makes 1 cup)
• 18 teaspoon dried thyme
• 14 teaspoon sugar

1. In a deep skillet or dutch oven, Brown onion and bell pepper in bacon grease over med head for about 10 minutes.
2. add garlic and saute another couple of minutes, you don't want to brown the garlic.
3. add everything else to the pan, except for the shrimp.
4. Simmer for 30 minutes or so, until flavors meld.
5. Add shrimp and simmer for about 10 more minutes or until shrimp are cooked through.
6. Serve over rice.

shrimp, bacon grease, onion, green bell pepper, garlic, bay leaves, tomatoes, tomato sauce, adjust, worcestershire sauce, water, vegetable bouillon, thyme, sugar

Taken from www.food.com/recipe/chele-ds-shrimp-creole-381237 (may not work)