3 slices bacon
1/2 c. chopped onion
1 clove garlic, minced
1/4 c. chopped green pepper
1/4 tsp. gumbo file powder
1 1/2 tbsp. flour
1 (28 oz.) can tomatoes in tomato puree
1/4 c. chopped celery
2 tsp. Worcestershire sauce
1 tsp. Tabasco brand pepper sauce
1 tsp. salt
1 bay leaf
2 tbsp. chopped parsley
2 lb. shrimp, cleaned and deveined

Cook bacon in large skillet or Dutch oven over medium heat until bacon is crisp. Remove and drain. Pour off excess fat, reserving 3 tablespoons drippings. Add onion, garlic, green pepper and gumbo file to bacon drippings and cook, stirring constantly, until vegetables are tender, about 5 minutes. Remove from heat and blend in flour; return to heat and cook over low heat 1 minute. Stir in tomatoes and puree. Add remaining ingredients except shrimp and cook over moderate heat 10 minutes, stirring occasionally. Add shrimp and crumbled bacon. Cook 5 to 10 minutes longer until shrimp are tender. Serve over hot cooked rice.

Makes 4 servings.