Bayou Shrimp or Crawfish

• 4 slices bacon, diced
• 8 ounces fresh mushrooms, sliced
• 1 12-2 lbs shrimp, peeled and deveined or 1 12-2 lbs crawfish, cleaned
• 12 cup green onion, sliced
• 4 garlic cloves, chopped
• 1 tablespoon fresh parsley, chopped
• 1 (14 1/2 ounce) can diced tomatoes
• 12 teaspoon creole seasoning
• salt and pepper
• 1 -2 teaspoon hot sauce

1. In large skillet, fry bacon until done, but not crisp.
2. Add mushrooms and saute until just tender.
3. Add garlic and shrimp or crawfish, adding butter if needed.
4. Cook for 1 minute, stirring.
5. Add green onions and parsley, cooking for an additional minute.
6. Add tomatoes, and Creole seasoning.
7. Bring to a boil.
8. Reduce heat and simmer for 1-2 minutes or until shrimp is cooked through and liquid has reduced and becomes slightly thickened.
9. Add salt, pepper and hot sauce, to taste.
10. Serve over rice or southern fried grits.

bacon, mushrooms, shrimp, green onion, garlic, fresh parsley, tomatoes, creole seasoning, salt, hot sauce

Taken from www.food.com/recipe/bayou-shrimp-or-crawfish-374247 (may not work)