Shrimp & Mango Gumbo

Servings: 12
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Recipe Categories: Main Dish, Foodservice


2 tablespoons olive oil
2 cups Spanish onions, small dice
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 cups fresh ripe mango pieces, peeled, pitted and cut about ½-inch square
2 cups cilantro leaves
4 tablespoons olive oil
2 cups celery, small dice
2 cups red and orange peppers, small dice
4 tablespoons jalapeno, small dice
2 teaspoons Southwest chipotle seasoning
48 16-20 count shrimp, deveined
4 tablespoons garlic, chopped
4 cups shrimp broth
2 cups okra, sliced ½-inch thick
2 teaspoons hot sauce
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
6 6 cups rice, cooked
Garnish Cilantro, roughly chopped


Heat 2 tablespoons of olive oil in a 2-gallon rondeau; add onions, salt and pepper; cook until onions caramelize, about 8 minutes. Stir mango pieces and cilantro leaves into the onion mixture; transfer to a 4" half hotel pan; cover loosely and reserve at room temperature. In the same rondeau, heat the 4 tablespoons of olive oil. Stir in the celery, peppers, jalapeno and chipotle seasoning; sauté 5 minutes. Add the shrimp and garlic; cook another 5 minutes. Remove shrimp; set aside.

Add the shrimp broth and okra; simmer 10 minutes. Stir in reserved onion-mango mixture, shrimp and hot sauce; heat through to fully cook shrimp and season to taste with salt and pepper. Plate with ramekin mold of ½ cup rice; ladle one cup of gumbo around the rice and garnish with cilantro.

Source: Chef Michael J Garahan, Consultant, Joliet, IL