Ingredients:
12 Slices Bacon (about 1/2 pound)
2 Ribs Celery, chopped
1 Onion, chopped
1-14.5 oz. can Diced Tomatoes
1-12 oz. can Solid White Tuna Packed in Water
1/4 Cup Tomato Paste
1 Jalapeno Chile, seeded and chopped
1 tsp. Zatarain's
1 1/4 Cup Rice
Directions:
In large, heavy skillet, cook the bacon over medium heat until crisp. Transfer to a paper-towel lined plate. Drain off all but 1/4 cup bacon fat and return the skillet to the heat. Add celery and onion an dcook until tender, about 5 minutes. Add the tomatoes, tuna and its liquid, tomato paste, jalapeno and 1 cup of water and simmer until thickened, about 20 minutes. Whisk in the Zatarain's powder and remove from heat. In medium saucepan, bring 2 1/4 cups salted water to a boil. Stir in rice and cover, lower the heat until the water in absorbed, about 20 minutes. Serve the gumbo over rice and crumble the bacon on top.
