Gavin'S Yummy In The Tummy Jambalaya - cooking recipe

Ingredients

5 slices bacon
1 c. sliced celery
1 c. chopped onion
1/2 c. chopped green pepper
1/2 tsp. garlic powder
6 c. canned tomatoes with liquid
1/4 tsp. cayenne pepper
1 1/2 tsp. chili powder
1/2 tsp. thyme
3 lb. shrimp, shelled and deveined
1/3 c. finely chopped parsley
salt to taste
6 c. hot cooked rice

Preparation

Fry bacon until crisp.
Drain, but save grease.
Cook onion, celery and green pepper in the bacon fat until onion is tender. Add the tomatoes, garlic powder, cayenne pepper, chili powder and thyme.
Simmer for 15 minutes.
Add the shrimp, parsley and salt. Cook until shrimp are done.
Serve over the cooked rice.
Garnish with crumbled bacon.