Recipe: Shrimp-Oyster Creole

SHRIMP-OYSTER CREOLE

1 pound raw, peeled and deveined shrimp, fresh or frozen, thawed
1 pint oysters, fresh or frozen, thawed, drained
6 slices bacon, diced
1 cup sliced onions
1 cup sliced celery
1 cup green pepper strips
1 clove garlic, minced
1 (16 ounce) can tomatoes
1/8 teaspoon liquid smoke (optional)
1 cup chicken broth
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon sugar
1 teaspoon chili powder
1 bay leaf, crushed
1/4 teaspoon pepper
1 cup cooked green peas
Hot cooked rice (for serving)
Chopped fresh parsley (for garnish)

Cook bacon until crisp. Remove bacon.

Cook onion, celery, green pepper and garlic in bacon fat until tender.

Add tomatoes, tomato liquid, liquid smoke, chicken broth, vinegar, salt, sugar, chili powder, bay leaf, pepper, bacon, shrimp, drained oysters and peas. Let simmer 5 minutes.

Serve over rice. Garnish with chopped parsley.

Makes 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Tasty Shrimp Recipes from the Southeastern United States, Gulf and South Atlantic Fisheries Development Foundation, Inc.