Name: Chicago Gumbo
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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.

On Tonight

Chicago Gumbo

Categories:

More from: