A bowl of Chicago Gumbo (Italian sausage, green and red peppers, and onions saut©ed with smoked paprika, red wine and mixed with cooked white rice. Garnished with giardiniera and grated aged provolone) as seen on Food Network's The Kitchen, Season 1.
Recipe courtesy of Jeff Mauro

Chicago Gumbo

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



  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.