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White Marlin Gumbo

Yield about 3 quarts


  • 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

How to Make It

  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. Sauté 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 sautéed 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.

Oxmoor House Homestyle Recipes