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, salt 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. Yield: 6 servings.