Preparation / Directions:
In a large kettle cook the bacon over moderate heat, turning it, until it is crisp and drain it on paper towels. In the fat remaining in the kettle cook the onion, the celery, and the bell pepper over moderately low heat, stirring, until the vegetables softened, add the flour, and cook the roux, stirring, for 3 minutes. Add the tomatoes with the reserved juice, the tomato juice, the bay leaf, the broth, and the cayenne, bring the mixture to a boil, and simmer it, stirring, for 30 minutes, or until the sauce is desired consistency. Add the shrimp and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 4 minutes, or until the shrimp are just pink, and discard the bay leaf. Spoon the shrimp Creole over the rice and sprinkle it with the bacon, crumbled.
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