Shrimp & Mango Gumbo

    Servings: 12
    PREP TIME: |Cook Time:
    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
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