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Total Time
1hr
Prep 30 mins
Cook 30 mins

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 Nutrition

  • 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
  • 14 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 14 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.