In a large heavy pot over medium heat (I like to use my Cast-Iron Dutch Oven), fry the bacon until it begins to turn brown. Add onion, garlic, celery, and bell pepper; saute 8 to 10 minutes or until vegetable are soft.
Stir in thyme, salt, Tabasco Sauce, cayenne pepper, cloves, bay leaf, and tomatoes.
Stir in clam juice and water; bring mixture to a boil. Add rice, cover, and turn heat to low; cook 30 minutes or until the rice has absorbed almost all of the liquid and is cooked through.
Gently stir the jambalaya, then add shrimp and parsley, tossing lightly to distribute them evenly. Cook 6 to 7 minutes until shrimp is opaque in center (cut to test). Remove from heat and serve immediately.
Makes 4 to 6 servings.
* Can substitute your favorite hot sauce.
** To easily prepare the tomatoes, use a sharp knife and cut the tomatoes while still in the can.
*** To add flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. remove from heat and strain the broth; discarding shells. Substitute shrimp broth for the water in the recipe.
Shrimp Jambalaya Recipe: https://whatscookingamerica.net/Seafood/Jambalaya.htm