Chicago Gumbo

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 pound bulk sweet Italian sausage
  • 1 clove garlic, minced
  • 1 yellow onion, slivered
  • 1 small green bell pepper, stemmed, seeded and sliced lengthwise
  • 1 small red bell pepper, stemmed, seeded and sliced lengthwise
  • 1 teaspoon smoked paprika
  • Pinch chile flakes
  • 1 tablespoon tomato paste
  • 1/2 cup dry red wine
  • One 14.5-ounce can diced tomatoes with liquid
  • 4 cups cooked white rice
  • 2 tablespoons thinly sliced fresh basil leaves
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 cup jarred oil-packed giardiniera (pickled Italian vegetables), drained and roughly chopped
  • Aged provolone, for grating
Directions

Heat the oil in a large skillet over medium heat. Cook the sausage, breaking up with a wooden spoon, until browned, about 5 minutes. With a slotted spoon, transfer the meat to a bowl.

Add the garlic, onion, green pepper, red pepper, paprika and chile flakes to the pan. Cook, stirring, until softened, about 5 minutes. Add the tomato paste and cook, stirring, until the paste begins to caramelize, 2 to 3 minutes. Pour in the wine and cook until nearly evaporated, about 1 minute. Add the tomatoes with their juices and simmer until very thick and the liquid is evaporated, 6 to 8 minutes.

Stir the cooked sausage into the peppers and onions along with the rice, basil and parsley. Cook briefly until heated through.

Divide the mixture among 4 shallow bowls. Scatter about 1/4 cup of the chopped giardiniera over the top of each and garnish each bowl with some grated provolone. Serve immediately.


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    This recipe is featured in:

    The Kitchen