Caribbean Gumbo

Ingredients

While the original American gumbo is typically made with ingredients like sausage, chicken, and seafood, this Caribbean adaptation infuses the dish with Caribbean flavors. The use of tropical fruits, such as mango and pineapple, along with Caribbean spices like allspice and Scotch bonnet peppers, gives this gumbo a unique and exciting twist. We alse have the original recipe for Gumbo, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (240ml) okra, sliced 1 cup (240ml) okra, sliced
• 1 cup (240ml) diced tomatoes 1 cup (240ml) diced tomatoes
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) mango, diced 1 cup (240ml) mango, diced
• 1 cup (240ml) pineapple, diced 1 cup (240ml) pineapple, diced
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 Scotch bonnet pepper, seeded and minced (adjust to taste) 1 Scotch bonnet pepper, seeded and minced (adjust to taste)
• Salt and pepper to taste Salt and pepper to taste
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Cooked rice (for serving) Cooked rice (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Add the sliced okra, diced tomatoes, vegetable broth, and coconut milk to the pot. Stir well to combine.
3. 3.
   Add the diced mango, pineapple, allspice, thyme, paprika, cayenne pepper, and minced Scotch bonnet pepper to the pot. Season with salt and pepper to taste.
4. 4.
   Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld together.
5. 5.
   Add the peeled and deveined shrimp to the pot and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
6. 6.
   Serve the Caribbean Gumbo over cooked rice, garnished with fresh cilantro.

Treat your ingredients with care...

• Okra — To reduce the sliminess of okra, you can soak it in vinegar or lemon juice for 30 minutes before slicing and adding it to the gumbo.
• Scotch bonnet pepper — Be cautious when handling Scotch bonnet peppers as they are very spicy. Wear gloves and avoid touching your face or eyes after handling them.

Tips & Tricks

• For a spicier gumbo, leave the seeds in the Scotch bonnet pepper or add additional cayenne pepper.
• Adjust the amount of coconut milk to your preference. If you prefer a creamier gumbo, add more coconut milk.
• Serve the gumbo with a side of fried plantains for an authentic Caribbean experience.
• If you can't find fresh mango, you can use frozen mango chunks instead.
• Leftover gumbo tastes even better the next day as the flavors continue to develop. Store it in the refrigerator and reheat before serving.

Serving advice

Serve the Caribbean Gumbo over a bed of cooked rice. Garnish with fresh cilantro for added freshness and color. Provide hot sauce on the side for those who prefer an extra kick of heat.

Presentation advice

Serve the Caribbean Gumbo in colorful bowls or deep plates to showcase the vibrant colors of the dish. Sprinkle some chopped cilantro on top for an appealing presentation.