1 c. diced uncooked bacon
3 or 4 lg. onions, chopped
3 or 4 bell peppers, seeded and chopped
1 c. seeded, chopped banana peppers
2 (1 lb. 12 oz.) cans whole tomatoes
3 (8 oz.) cans tomato sauce
4 or 5 cloves garlic, minced
4 tsp. sugar
1 tbsp. lemon juice
2 tbsp. Worcestershire sauce
6 bay leaves
2 shakes Tabasco
1 to 2 (6 oz.) cans tomato paste
6 oz. water
1 tsp. basil
1 tbsp. Creole seasoning
1 tsp. thyme
2 tsp. salt
1 tsp. oregano
5 lb. or more frozen precooked shrimp
1 c. fresh parsley, chopped

In large kettle, cook bacon pieces until crisp. Add onion, bell pepper, celery and banana peppers. Saute until tender, but not browned. Add whole tomatoes, including juice and breaking up with spoon. Stir in tomato sauce, add minced garlic, sugar, lemon juice, Worcestershire sauce, bay leave, a shake or two of Tabasco. Add tomato paste and water. Sprinkle in basil, thyme, oregano, Creole seasoning and salt. Mix well and simmer for 1 1/2 hours until sauce thickens, remove bay leaf.