Chicago Gumbo

• 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.
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.

extravirgin olive oil, sausage, clove garlic, yellow onion, green bell pepper, red bell pepper, paprika, chile flakes, tomato paste, red wine, tomatoes, white rice, basil, flatleaf, jarred oil, provolone

Taken from www.foodnetwork.com/recipes/jeff-mauro/chicago-gumbo.html (may not work)