Shrimp Creole

Ingredients:

• 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
  

Directions:

1. 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.
2. Add onion, garlic, green pepper and gumbo file to bacon drippings and cook, stirring constantly, until vegetables are tender, about 5 minutes.
3. Remove from heat and blend in flour; return to heat and cook over low heat 1 minute. Stir in tomatoes and puree.
4. Add remaining ingredients except shrimp, and cook over moderate heat 10 minutes, stirring occasionally.
5. Add shrimp and crumbled bacon; cook 5 to 10 minutes longer, until shrimp are tender. Serve over hot cooked rice.