Louisiana Shrimp Gumbo

Directions: Fry bacon until crispin a large soup pot over medium-high heat. Remove, drain on paper towels, andset aside. Pour off bacon drippings, reserving 5 T. Return the pot to theburner. Peel and devein shrimp. Slice shrimp in half lengthwise. It will curl up like a corkscrew when cooked Saute shrimp in 2 T. drippings for 3 min.over medium heat, stirring constantly. Remove shrimp and set aside. Sauteonion, celery, bell pepper, and garlic in 3 T. drippings for 3 to 4 minutes,stirring constantly. Combine flour and seasonings; stir into vegetables. Cook2 minutes, stirring constantly. Deglaze with lemon juice, sherry, and Worcestershire, scraping up bits from the bottom of the pot. Add the broth,and rice. Bring to a boil, cover, reduce heat to low, and cook 20 minutes. Stir in okra, scallions, shrimp, and bacon. Remove from heat and letsit for 5 minutes. Garnish with celery leaves. Makes: 8 Cups Recipe By: George Ross