February 5, 2009

Tuna Jambalaya

What you need:

Makes 6 servings

  • 4 strips of bacon, diced
  • ¼ cup chopped onion
  • ¼ cup chopped celery
  • 2 (6-ounce) cans tuna packed in spring water
  • 2 (15-ounce) cans whole tomatoes
  • 1 (10-ounce) package frozen okra
  • ¼ cup chopped flat-leaf parsley
  • 1 cup uncooked rice
  • 1 bay leaf
  • 1 teaspoon chicken base or bouillon granules
  • 1 tablespoon Worcestershire sauce

How you do it:

  1. In a large kettle, cook 4 diced strips of bacon until crisp. Ad chopped onion, chopped celery
    and chopped bell pepper. Cook until tender. Drain.
  2. Drain tuna, reserving the liquid.
  3. Add water to the reserved liquid to make 1 cup.
  4. Stir into the bacon mixture.
  5. Add whole tomatoes, frozen okra, chopped parsley, rice, bay leaf, chicken base or bouillon and
    Worcestershire sauce. Mix well. Bring to a boil, cover, reduce heat and simmer for 20 to 25
    minutes. Remove the bay lead and stir in the tuna.

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