Congratulations to Heather Smith for Winning the 2009 Cookoff

on bringing smiles

THIS RECIPE MAKES THE COOK SMILE CAUSE IT IS A GAURANTEED HIT WITH MY FAMILY.

Ingredients:

1 tbsp FRENCH'S® Classic Worcestershire Sauce

Directions:

FRIED 6 STRIPS OF THICK BACON. REMOVE BACON. CRUMBLE AND SET ASIDE USING THE BACON DRIPPINGS SAUTEE THE VEGGIES UNTIL THE BELL PEPPERS CHANGE COLOR. THE VEGGIES SHOULD STILL BE SLIGHTLY CRISP. SAUTEE 3 CUPS OF SLICED CELERY SAUTEE 3 CUPS OF BELL PEPPER SAUTEE 3 CUPS OF SWEET ONION ADD TWO CANS OF CAMPBELL'S TOMATO SOUP ADD 1/2 OF WATER ADD 1 TBSP OF FRENCH'S WORCESTERSHIRE SAUCE ADD THE RESERVED BACON CRUMBLED ADD SEVERAL DASHES OF GROUND RED PEPPER TO TASTE BRING TO A GENTLE BOIL AND REDUCE IMMEDIATELY TO A SIMMER. SIMMER FOR ABOUT 15 MINUTES. DURING THE LAST 5 MINUTES OF COOKING TIME ADD 35 TO 60 COUNT DEVEINED PRE-COOKED FROZEN DEVEINED SHRIMP. REGARDLESS THE TYPE OF SHRIMP USED REMOVE THE SHELL, HEADS, TAILS, AND DEVEIN. SERVE OVER HOT PIPING RICE.
THOSE OF YOU HAVING LEFT OVERS, SIMPLY MIX THE RICE AND CREOLE TOGETHER AND ADD A SMALL CAN OF EVAPORATED MILK. POUR INTO A COVERED CASSEROLE DISH. REHEAT FOR ANOTHER GREAT MEAL.