Easy Shrimp Creole

• Meat

  • 2 slices Bacon

• Seafood

  • 1 1/2 lbs Shrimp, medium

• Produce

  • 1 Bay leaf
  • 1 Celery stalk
  • 4 cloves Garlic
  • 1 Green bell pepper
  • 1 Green onions and chopped parsley
  • 1/4 tsp Thyme, dried
  • 2 cans Tomatoes, stewed
  • 1 Yellow onion, medium

• Condiments

  • 1 tsp Tabasco sauce
  • 1 (8-ounce can Tomato sauce
  • 1 tbsp Worcestershire sauce

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1 1/2 tsp Tony chacheres or other cajun seasoning

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on spicysouthernkitchen.com

Ingredients

• 2 slices bacon, diced
• 1 tablespoon vegetable oil
• 1 green bell pepper, diced
• 1 medium yellow onion, diced
• 1 celery stalk, diced
• 4 cloves garlic, minced
• 2 cans (14.5 ounce) stewed tomatoes
• 1 (8-ounce) can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1½ teaspoons Tony Chacheres or other Cajun seasoning
• 1 teaspoon tabasco sauce
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon dried thyme
• 1 bay leaf
• 1½ pounds peeled medium shrimp
• rice for serving
• green onions and chopped parsley for serving

Directions

• In a large pan coated with a little oil, cook bacon until brown and crispy. Remove bacon to a paper-towel lined plate.
• Add 1 tablespoon Vegetable oil to bacon drippings. Heat over medium heat and add green pepper, onion, and celery.
• Cook veggies, stirring occasionally, for 8 to 10 minutes.
• Add garlic and cook 1 more minute.
• Add all remaining ingredients EXCEPT shrimp, rice, green onions, and parsley. Simmer until slightly thickened, about 20 minutes.
• Remove bay leaf and serve over rice. Top with green onion and parsley.
• Add shrimp and cook until shrimp is cooked, about 2 minutes. Stir in cooked bacon.