Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 slices lean bacon
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon all-purpose flour
a 28-ounce can italian plum tomatoes -- drained, reserving
-- 1 cup of the
juice -- and chopped
an 8-ounce can tomato juice
1 bay leaf
1 1/4 cups chicken broth
1/4 teaspoon cayenne
1 1/2 pounds shrimp -- (about 40), shelled
-- and deveined
cooked rice as an accompaniment |
Preparation:
In a large kettle cook the bacon over moderate heat, turning it, until it is crisp and drain it on paper towels. In the fat remaining in the kettle cook the onion, the celery, and the bell pepper over moderately low heat, stirring, until the vegetables softened, add the flour, and cook the roux, stirring, for 3 minutes. Add the tomatoes with the reserved juice, the tomato juice, the bay leaf, the broth, and the cayenne, bring the mixture to a boil, and simmer it, stirring, for 30 minutes, or until the sauce is desired consistency. Add the shrimp and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 4 minutes, or until the shrimp are just pink, and discard the bay leaf. Spoon the shrimp Creole over the rice and sprinkle it with the bacon, crumbled. |
