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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this recipe in a Rachael Ray magazine. It's delicious, hearty, and surprisingly inexpensive! It has quickly become one of my favorite dishes. Just a heads up, this makes A LOT of gumbo. It feeds me for about 5 days. I'd guess that it would last a family of 4 about 2 days. Ingredients:
12 slices bacon (about 1/2 lb) |
2 celery ribs, chopped |
1 onion, chopped |
1 (14 1/2 ounce) can tomatoes, diced |
1 (12 ounce) can tuna, solid white packed in water |
1/4 cup tomato paste |
1 jalapeno chile, seeded and chopped |
1 teaspoon file powder, like zatarain's (i just found a box of gumbo mix and used its flavoring because i couldn't find what she was describi) |
1 1/4 cups rice, cooked |
Directions:
1. In a large heavy skillet, cook the bacon over mid heat until crisp.
2. Transfer to a paper towel lined plate.
3. Drain off all but 1/4 c bacon fat and return the skillet to the heat.
4. Add celery and onion and cook until tender, about 5 minutes.
5. Add the tomatoes, tuna & liquid, tomato paste, jalapeño and 1 c water.
6. Simmer until thickened, about 20 minutes.
7. Whisk in the file powder, remove from heat.
8. Serve gumbo over rice and crumble bacon on top.
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