Shrimp Jabalaya

6 bacon slices, chopped
1 large onion, chopped
2 cloves garlic, mince
1/2 cup chopped celery
1 green bell peper, cored, seeded and chopped
2 sprigs of fresh thyme leaves or 1/3 tsp dried thyme
2 tsp salt
6 drops Tabasco Sauce or to taste
1 tsp cayenne pepper
1/4 tsp ground cloves
1 bay leaves
1 (15 oz) can chopped tomatoes, undrained
1 (8 oz) bottle clam juice
2 cups water
1 1/2 cups uncooked long-grain rice
1 1/2 to 2 pound raw extra-large shrimp, peeled and deveined
2 tsp chopped fresh parsley leaves

In a large heavy pot over medium heat, fry the bacon until it begins to turn brown. Add onion, garlic, clelery and bell pepper; saute 8 to 10 minutes or until vegetables are soft. Stir in thyme, salt, Tabasco Sauce, cayenne pepper, cloves, bay leaf, and tomatoes. Stir in clam juice 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. Genly 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. Remove from heat and serve immediately. This recipe makes about 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user AMYCATTS.