Shrimp Jambalaya - cooking recipe

Ingredients

3 slices bacon
1/2 c. chopped onion, celery
1/2 c. chopped green pepper
1 Tbsp. minced garlic
4 c. canned tomatoes with liquid
1/8 tsp. cayenne pepper
1 tsp. chili powder
1/4 tsp. thyme, crushed
2 lb. shrimp, cooked, shelled, deveined
1/4 c. chopped parsley
salt to taste
4 c. hot cooked rice

Preparation

Fry the bacon in a skillet until crisp.
Drain on paper towels.
Cool pan down.
Put it on medium heat and cook the celery, onion and paper in the bacon fat until the onion is soft. Add the garlic, tomatoes, cayenne pepper, chili powder and thyme. Lower heat and simmer for 20 minutes.
Add shrimp, parsley and salt.
Cook just until the shrimp is hot.
Mound rice on a platter.
Spoon the shrimp and tomato sauce over it.
Garnish with bits of crisp bacon.