Recipe: Shrimp Creole

Shrimp Creole

3 slices bacon
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup chopped green pepper
1/4 teaspoon gumbo file powder
1 1/2 tablespoons flour
1 (28-ounce) can tomatoes in tomato puree
1/4 cup chopped celery
2 teaspoons Worcestershire sauce
1 teaspoon TABASCO brand Pepper Sauce
1 teaspoon salt
1 bay leaf
2 tablespoons chopped parsley
2 pounds shrimp, cleaned and deveined

Cook bacon in large skillet or Dutch oven over medium heat until bacon is crisp. Remove and drain. Pour off excess fat, reserving 3 tablespoons drippings. Add onion, garlic, green pepper and gumbo file to bacon drippings and cook, stirring constantly, until vegetables are tender, about 5 minutes. Remove from heat and blend in flour; return to heat and cook over low heat 1 minute. Stir in tomatoes and puree. Add remaining ingredients except shrimp, and cook over moderate heat 10 minutes, stirring occasionally. Add shrimp and crumbled bacon; cook 5 to 10 minutes longer, until shrimp are tender. Serve over hot cooked rice.

Makes 4 servings