Chicago Gumbo

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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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 


  1. 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.
  2. 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.
  3. Stir the cooked sausage into the peppers and onions along with the rice, basil and parsley. Cook briefly until heated through.
  4. 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.