Shrimp Jambalaya Recipe

12  bacon slices, chopped
2 large oHYPERLINK "http://whatscookingamerica.net/onion.htm"nion, chopped
4 cloves garlic, minced
1 cup chopped celery
2 green bell pepper, cored, seeded, and chopped
2  teaspoon dried thyme
2 teaspoons salt
12 drops Tabasco Sauce or to taste*
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon ground cloves
2 bay leaf
2 (15-ounce) can whole tomatoes, undrained and cup up**
1 can clam juice or chicken broth
4 cups water
3 cups uncooked long-grain rice
5 pounds raw extra-large shrimp, peeled and deveined (can also use frozen shrimp) ***
4 teaspoons chopped fresh parsley leaves

* Can substitute your favorite hot sauce.

** To easily prepare the tomatoes, use a sharp knife and cut the tomatoes while still in the can.

*** to add flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. remove from heat and strain the broth; discarding shells. Substitute shrimp broth for the water in the recipe.

Fry the bacon until it begins to turn brown. Add onion, garlic, celery, and bell pepper; saute 8 to 10 minutes or until vegetable are soft. Stir in thyme, salt, Tabasco Sauce, cayenne pepper, cloves, bay leaf, and tomatoes.

Stir in clam juice or chicken broth and water; bring mixture to a boil. Add rice, cover, and turn heat to low; cook 30 minutes or until the rice has absorbed almost all of the liquid and is cooked through. Gently turn the jambalaya, then add shrimp and parsley, tossing lightly to distribute them evenly; cook 6 to 7 minutes until shrimp is opaque in center (cut to test). Remove from heat and serve immediately.