Poor Man's Gumbo Mary Jo Martin   From Every Day with Rachael Ray March 2008 SERVES 4 Prep Time: 25 min Cook Time: 30 min 12 slices bacon (about 1/2 pound) 2 ribs celery, chopped 1 onion, chopped One 14.5-ounce can diced tomatoes One 12-ounce can solid white tuna packed in water 1/4 cup tomato paste 1 jalapeño chile, seeded and chopped 1 teaspoon filé 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, jalapeño and 1 cup water and simmer until thickened, about 20 minutes. Whisk in the filé 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.

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