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Tuna Jambalaya

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

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.

Makes 6 servings.