Poor Man's Gumbo

March 2008
Poor Man's Gumbo

by 55 people

add your rating

Add a comment

A reader shares an old family trick: "seafood" gumbo made with canned tuna.

Makes: 4 servings

Prep: 25 mins

Cook: 30 mins

  • 12 slices bacon (about 1/2 pound)
  • 2 ribs celery, chopped
  • 1 onion, chopped
  • 1 14 1/2 ounce can  diced tomatoes
  • 1 12 ounce can  solid white tuna packed in water
  • 1/4 cup tomato paste
  • 1 jalapeno chile, seeded and chopped
  • 1 teaspoon file powder, such as Zatarain's
  • 1 1/4 cups rice
  1. In a large, heavy skillet, cook the bacon over medium heat until crisp. Transfer to a paper-towel-lined plate.
  2. Drain off all but 1/4 cup bacon fat and return the skillet to the heat. Add the celery and onion and cook until tender, about 5 minutes. Add the tomatoes, tuna and its liquid, tomato paste, jalapeno and 1 cup water and simmer until thickened, about 20 minutes. Whisk in the file powder; remove from the heat.
  3. Meanwhile, in a medium saucepan, bring 2 1/4 cups salted water to a boil. Stir in the rice, cover, lower the heat and simmer until the water is absorbed, about 20 minutes. Serve the gumbo over the rice and crumble the bacon on top.