Chicago Gumbo

1. 1

   Heat the oil in a large skillet over medium heat.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Cook, stirring, until softened, about 5 minutes.

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

    Cook briefly until heated through.

11. 11

    Divide the mixture among 4 shallow bowls.

12. 12

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

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.