Gulf Shrimp Stew

4-6 strips of bacon
4-6 links of Sweet Italian sausage, cut into large chunks (or Polish Keilbasa)
1 Tbsp. extra-virgin olive oil
1 medium onion, chopped
3 celery ribs, chopped
3 garlic cloves, minced
2 Tbsps. all-purpose flour
4 cups chopped Roma or plum tomatoes (about 1 ½ pounds) or drained and chopped canned tomatoes
2 cups chicken broth (low-sodium)
1-2 bay leaves
1/8-1/4 tsp. cayenne
1/4 tsp. freshly ground pepper
1 Tbsp. Worcestershire sauce
1/2 tsp. dried thyme
1 ½ - 2 lbs. large shrimp, peeled and deveined
Salt and freshly ground black pepper
Chopped fresh parsley and green scallions, for garnish
Cooked white rice, for serving

Cook the bacon in large skillet over medium heat until crisp and brown, about 5 minutes. Transfer bacon to paper towels to drain. Pour off all but 1 Tablespoon of bacon fat from the skillet.

Cook cut up Italian Sausage/Polish Keilbasa in same pan. Drain on paper towels and pour off all fat except 1 Tablespoon.

Add the olive oil to the skillet and return to medium heat. Add the onion, celery, and garlic and cook, stirring often, until the onion is translucent, about 6 minutes. Sprinkle with the flour and stir well. Add the tomatoes, broth, bay leaves, cayenne, ground pepper, Worcestershire and thyme.

Bring to boil over high heat. Reduce the heat to medium-low. Simmer, partially covered, until nicely thickened, about 25 minutes. (If it’s too soupy, uncover and allow it to cook a few minutes longer to reduce).

Stir in shrimp and increase the heat to high. Cook, stirring often, until the shrimp are firm, 3-5 minutes. Add sausage and crumble the reserved bacon, adding to the mixture.

Season to taste with salt and pepper. Sprinkle with parsley and green onions.

Serve hot over rice. Crunchy French bread and butter on the side. YUM!

Notes:

I cook the entire recipe (bacon and sausage, as well) in a large Dutch oven.

Don't chop the celery too small or it won't stay crisp. I only use 1 stalk. 3 seems a bit much.

The original recipe was a bit bland, so I added the cayenne pepper to the list of ingredients. Much better! The amount can certainly be increased. I only use 1/8 of teaspoon since we don't like our food too spicy.

Recipe adapted from Art Smith's Back to the Table: The Reunion of Food and Family cookbook.