How to Make It
Cook bacon in a heavy skillet until crisp; remove bacon, reserving drippings in skillet. Drain bacon on a paper towel; crumble and set aside.
Sauté onion and celery in drippings until tender; set aside.
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.
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