2 slices bacon, chopped
1 tbsp. flour
1 onion, chopped
1/2 green pepper, chopped
1 (14-16 oz.) can stewed tomatoes, undrained
Hot rice for serving
1/2 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper, or to taste
1/4 tsp. dried thyme
1 lb. med. shrimp, peeled & deveined
Salt & pepper to taste

Cook bacon in large skillet for 3 minutes, or until partially cooked. Remove bacon and add flour. Cook and stir 2-3 minutes, or until mixture turns a rich brown (this is called a roux). Immediately add onion and pepper (to stop roux from darkening) and cook over medium heat 5 minutes, or until onion is transparent.

Stir in tomatoes with juice, bacon, Worcestershire sauce, cayenne pepper and thyme. Bring to a boil. Reduce heat and simmer 5 minutes. Add shrimp and simmer 3-5 minutes, or until shrimp are bright pink and meat is firm and opaque. Season to taste with salt and pepper. Serve over hot rice. Makes 4 servings. Variations: Substitute other shellfish, such as crab, crawfish or shucked oysters, or any firm fish cut into 2 inch cubes.