Ingredients
1/2 pound bacon strips, chopped3 celery ribs, chopped1 medium onion, chopped1 medium green pepper, chopped2 garlic cloves, minced2 bottles (8 ounces each) clam juice1 can (14-1/2 ounces) diced tomatoes, undrained2 tablespoons Worcestershire sauce1 teaspoon dried marjoram2 pounds uncooked large shrimp, peeled and deveined2-1/2 cups frozen sliced okra, thawedHot cooked brown rice, optional
Preparation
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute the celery, onion, green pepper and garlic in drippings until tender.
Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice, tomatoes, Worcestershire sauce and marjoram. Cover and cook on low for 4 hours.
Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice if desired.
