3 slices bacon, diced
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1 tbsp. minced garlic
4 c. canned tomatoes with liquid
1/8 tsp. cayenne pepper
1 tsp. chili powder
1/4 tsp. thyme, crumbled
2 lb. shrimp, cooked, shelled, deveined
1/4 c. parsley, finely chopped
salt, to taste
4 c. hot cooked rice

Fry bacon in skillet until crisp. Over medium heat cook celery, onion and pepper in bacon fat until onion is soft. Add garlic, tomatoes, cayenne pepper, chili powder and thyme. Lower heat and simmer. Add shrimp, parsley and salt, cook until shrimp is hot. Eat over rice. Garnish with crumbled bacon.

Serves 6.