Shrimp Casserole 2

2 pounds shrimp, peeled

Salt, red pepper, to taste

1 cup onion, chopped

1 cup celery, chopped

4 cloves garlic, crushed

1 large cooking spoon of flour

1/4 cup chopped bell pepper

2 bay leaves

2 pinches thyme

1 cup chicken broth

1 cup condensed tomato soup

1 can water

1 slice ham (about 1-1/2 pounds)

Set aside peeled shrimp, salted and peppered. Fry ham in 3 tablespoons of oil; slice and cut into bite-sized pieces. Fry onion, celery, bell pepper, garlic, until wilted in oil and large cooking spoonful of flour. Cook all in a heavy pot uncovered. Add bay leaves, pinches of thyme, chicken broth tomato soup, water and ham. Cook until tender. Then add shrimp, and cook 10 minutes.

Serves 6.

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Cajun Country -- New Iberia, Louisiana