INGREDIENTS2 tablespoons olive oil2 cups Spanish onions, small dice1 teaspoon sea salt1/2 teaspoon freshly ground black pepper4 cups fresh ripe mango pieces, peeled, pitted and cut about ½-inch square2 cups cilantro leaves4 tablespoons olive oil2 cups celery, small dice2 cups red and orange peppers, small dice4 tablespoons jalapeno, small dice2 teaspoons Southwest chipotle seasoning48 16-20 count shrimp, deveined4 tablespoons garlic, chopped4 cups shrimp broth2 cups okra, sliced ½-inch thick2 teaspoons hot sauce1 teaspoon sea salt1 teaspoon freshly ground black pepper6 6 cups rice, cookedGarnish 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