2 slices bacon, chopped
1 1/2-2 c. shrimp (peeled & boiled)
1 c. chopped onion
1 chopped bell pepper
1/3 c. chopped celery
1 (10 3/4 oz.) can tomato soup
1 (8 oz.) can tomato sauce
11 oz. water
2 tbsp. butter
Worcestershire sauce
Louisiana hot sauce or Tabasco
Juice of 1 lemon
Creole seasoning
Soy sauce

Saute onion, bell pepper, bacon and celery in butter until amber color, but not crisp. Add tomato soup, tomato sauce, water and seasonings to taste. Simmer for 45 minutes to 1 hour in heavy iron pan. Add shrimp approximately 15 minutes before it is ready. Serve over rice.