4 lbs. med.-lg. fresh shrimp, peeled, save shells
2 med. onions, chopped
1 1/2 bell peppers, chopped
3 ribs celery, chopped
3 pods garlic, minced
1 c. green onions, chopped
1 c. parsley, chopped fine (use fresh only)
2 1/2 tsp. salt
2 tsp. cayenne pepper
2 bay leaves
2 tsp. Kitchen Bouquet
4 c. raw long grain rice
8 c. water
1/2 lb. bacon

Peel shrimp, refrigerate until ready to use. Put shrimp heads and shells in pot with 8 cups water to make shrimp stock. Let stock cook on medium while preparing vegetables.

In a heavy thick 8 quart pot, brown the bacon until it is very crisp and dry. Remove bacon, leaving the drippings in the pot. Saute onions in drippings until light golden in color. Add the celery, bell pepper, green onions and garlic, and cook over medium heat for about 10 minutes. Add salt, pepper and cayenne, stir well. Add strained stock, Kitchen Bouquet and bay leaves. Crumble bacon and add to mixture.

As soon as mixture comes to a boil add shrimp and stir. Cook over medium heat for 10 minutes and then add rice. Cook another 10 minutes before covering pot. Add parsley, cover and cook until rice is done. Stir rice only once to allow juices to spread. Remove bay leaf before serving. Serves 8-10.