White Marlin Gumbo

• 2 slices bacon
• 2 medium onions, chopped
• 3 stalks celery, chopped
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 1/2 quarts water
• 1 (16-ounce) can tomatoes, drained and chopped
• 1 1/2 cups sliced okra
• 1 (8-ounce) can tomato sauce
• 2 tablespoons lemon juice
• 1 teaspoon celery salt
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon minced garlic
• Dash of hot sauce
• 1 pound medium shrimp, peeled and deveined
• 1 1/2 pounds marlin fillets, cut into bite-size pieces
• Hot cooked rice

1. Cook bacon in a heavy skillet until crisp; remove bacon, reserving drippings in skillet. Drain bacon on a paper towel; crumble and set aside.
2. Saute onion and celery in drippings until tender; set aside.
3. Combine oil and flour in a large stock pot, stirring until smooth. Cook over medium heat, stirring occasionally, until roux is the color of a copper penny. Stir in sauteed vegetables, water, tomatoes, okra, tomato sauce, lemon juice, celery salt, salt, pepper, garlic, and hot sauce; cook over low heat 45 minutes, stirring occasionally.
4. Stir in shrimp and marlin; cook an additional 10 minutes or until shrimp are pink and firm. Serve gumbo immediately over hot cooked rice.

bacon, onions, stalks celery, vegetable oil, allpurpose, water, tomatoes, okra, tomato sauce, lemon juice, celery salt, salt, pepper, garlic, hot sauce, shrimp, marlin fillets, rice

Taken from www.myrecipes.com/recipe/white-marlin-gumbo (may not work)