Some consider gumbo a soup, while others classify it as a stew. Regardless of how it’s categorized, gumbo makes a hearty addition to the winter menu. This version is chock full of seafood, okra, celery, onions and bell peppers, as well as the surprising addition of diced mango. The fruit adds a sweet, juicy counterpoint to the spice in the recipe.
4 oz. olive oil, divided
2 cups diced Spanish onions
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
4 cups fresh ripe mango pieces, peeled, pitted and cut about 1/2-inch squares
2 cups cilantro leaves
2 cups celery, small dice
2 cups red and orange peppers, small dice
4 tbsp. chopped jalapeno
2 tsp. Southwest chipotle seasoning
48 shrimp (16-20 count), deveined
4 tbsp. chopped garlic
4 cups shrimp broth
2 cups thickly sliced okra
2 tsp. hot sauce
1 tsp. sea salt
1 tsp. freshly ground black pepper
6 cups rice, cooked
Cilantro, roughly chopped, for garnish
1. In 2-gallon rondeau or saucepot over medium heat, heat 2 ounces olive oil. Add onions, salt and pepper; cook until onions caramelize, about 8 minutes. Stir in mango pieces and cilantro leaves. Transfer to a 4-inch deep half hotel pan; cover loosely and reserve at room temperature.
2. In the same rondeau, heat remaining 2 ounces olive oil. Stir in celery, peppers, jalapeno and chipotle seasoning; saute 5 minutes. Add shrimp and garlic; cook another 5 minutes. Remove shrimp; set aside.
3. 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. Season to taste with salt and pepper.
4. Unmold about 1/2 cup rice per serving in shallow bowl. Ladle in 1 cup gumbo around rice; garnish with chopped cilantro.
Photo courtesy of National Mango Board