Chicago Gumbo

Name: Chicago Gumbo
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

16 ingredients

13 steps

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

1

Heat the oil in a large skillet over medium heat.
2

Cook the sausage, breaking up with a wooden spoon, until browned, about 5 minutes.
3

With a slotted spoon, transfer the meat to a bowl.
4

Add the garlic, onion, green pepper, red pepper, paprika and chile flakes to the pan.
5

Cook, stirring, until softened, about 5 minutes.
6

Add the tomato paste and cook, stirring, until the paste begins to caramelize, 2 to 3 minutes.
7

Pour in the wine and cook until nearly evaporated, about 1 minute.
8

Add the tomatoes with their juices and simmer until very thick and the liquid is evaporated, 6 to 8 minutes.
9

Stir the cooked sausage into the peppers and onions along with the rice, basil and parsley.
10

Cook briefly until heated through.
11

Divide the mixture among 4 shallow bowls.
12

Scatter about 1/4 cup of the chopped giardiniera over the top of each and garnish each bowl with some grated provolone.
13

Serve immediately.