Chef Jernard Gumbo Food
CHICAGO GUMBO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Stir the cooked sausage into the peppers and onions along with the rice, basil and parsley. Cook briefly until heated through.
- 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.
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- Begin by adding the oil to a large Dutch oven, or large enough pot to hold all these ingredients, factoring in the chicken stock. Once the oil is heated add in the chicken, and season with some salt and pepper. Cook the chicken on medium heat until both sides have browned, about 8 minutes or so.
- Toss in the sausage and continue to brown that as well. The sausage will release a bit more fat, which is good, because we are going to use all of that to make a roux. Once the sausage has browned, remove it with a slotted spoon, and set it on a plate to cool.
- Reduce the heat to medium low. Add two tablespoons of the unsalted butter to the pot, then toss in the flour. Stir with a wooden spoon, and continue to stir for about 8 minutes, or until the roux is a dark caramel color.
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