Aunt Carrie’s Shrimp Creole

By gmgaston

Aunt Carrie was my great- Grandmother's cook in Augusta, Georgia. She was known through out the town for her wizardry in the kitchen. Carrie always said, “The secret to this sauce was her old cured iron skillet.” Which I still use to this day!

Ingredients

• 10 slices thick slab bacon
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup chopped celery
• 1 (28-ounce) can tomatoes in tomato puree
• 2 teaspoons Worcestershire sauce
• 1 tablespoon Tabassco® sauce (or to taste)
• 1 teaspoon salt
• 1 bay leaf
• 2 pounds shrimp, peeled and de-veined
• Hot cooked rice

Details

Servings 6

Preparation

Step 1

Cook bacon in a large iron skillet or Dutch oven over medium heat until crisp; drain bacon on paper towels. Pour excess fat from skillet, leaving about 3 tablespoons drippings in pan. Add onion, green pepper and celery to skillet and cook, stirring constantly, until vegetables are tender, about 5 minutes.

Stir in tomatoes, Worcestershire sauce, Tabassco® Sauce, salt, and bay leaf; cook over medium heat 10 minutes, stirring occasionally. Add shrimp and crumbled bacon. Cook 5 to 10 minutes longer, just until shrimp are tender. Serve over rice.