1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
3 cloves garlic, pressed
2 bay leaves
1/4 tsp. parsley
1 can tomato soup
1 tbsp. sugar or sugar substitute to equal 1 tbsp. sugar
1/4 c. oil
1 lb. shrimp, cleaned
2 slices bacon, cut up

Saute bacon in oil and remove bacon when crisp. Add chopped veggies to oil and saute. Add soup and spices and stir and cook 2 minutes. Add 1 pound cleaned shrimp and cook about 2 more minutes. If creole is too thick after adding shrimp, add water or chicken broth to make creamy consistency. Serve over rice and with garlic toast and salad. Don't overcook this or the shrimp will be rubbery.