Recipe courtesy of Jeff Mauro
Show: The Kitchen
Save Recipe Print
Chicago Gumbo
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Max's Turkey Gumbo

Recipe courtesy of Katie Lee

Sunny's Quickest Sausage "Gumbo" Ever

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword

          Latest Stories