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

INSTRUCTIONS:

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.