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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
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