Ingredients:

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

Methods:

1. In a large kettle, cook 4 diced strips of bacon until crisp. Add chopped onion, chopped celery, and chopped green bell pepper cook until tender. Drain.
2. Drain tuna, reserving the liquid. Add water to the reserved liquid to make 1 cup stir into the bacon mixture. 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 the heat and simmer for 20 to 25 minutes. Remove the bay leaf and stir in the tuna.