2 pounds bacon, diced into 1/4-inch pieces 2 large yellow onions, diced into 1/2-inch pieces 3 large green bell peppers, diced into 1/2-inch pieces 1 bunch celery, diced into 1/2-inch pieces 12 1/2 cups tomato puree 1 can (46 ounce size) tomato juice 1 pint water 3 bay leaves salt and pepper 5 pounds shrimp, peeled and deveined (if frozen, thaw) 1 pound cooked rice
Saute bacon until crisp. Do not drain.
Add vegetables and saute until soft.
Add puree, juice, water, and spices. Simmer for 1 1/2 hours.
Salt and pepper to taste. Add shrimp and cook until shrimp are done (about 10 to 12 minutes).
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