Chicago gambo with sausage – a detailed recipe cooking. 
Time: 30 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr raw sweet italian pork minced sausage
- 1 tbsp. l olive oil
- 1 clove garlic, chop
- 1 onion, cut into thin slices
- 1 small green bell pepper, peeled and chopped straws
- 1 small red bell pepper, peeled and chopped straws
- 1 tsp smoked paprika
- A pinch of chili flakes
- 1 tbsp. l tomato paste
- 1/2 tbsp. dry red wine
- One can (400 gr.) Of canned chopped tomato in own juice
- 4 tbsp. cooked white rice
- 2 tbsp. l thinly sliced fresh basil leaves
- 2 tbsp. l chopped fresh parsley
- 1 tbsp. Canned Jardinier Vegetables (Pickled Italian vegetables), drain and roughly chop vegetables
- Ripe provolone cheese, grated
Recipes with similar ingredients: rice, jardiniere, provolone cheese, kupaty (sausages for frying), sweet peppers, tomatoes, red wine, red pepper flakes, basil, paprika, parsley
Recipe preparation:
- Heat the oil in a large frying pan over medium heat. Fry sausage, kneading minced meat with a wooden spoon, until brown, about 5 minutes. Using a slotted spoon, transfer the meat to a bowl. pan garlic, onions, green peppers, red peppers, paprika and chili flakes. Cook, stirring, until soft, about 5 minutes. Add tomato paste and fry, stirring, until the paste begins caramelize, 2 to 3 minutes. Pour in the wine and simmer until until it evaporates, about 1 minute. Add tomatoes with juice and simmer until the liquid evaporates, and the sauce thickens, from 6 up to 8 minutes.
- Add the fried minced meat to vegetables along with rice, basil and parsley. Warm the dish. Place the mixture in 4 deep plates. Top with pickled vegetables and garnish with grated cheese provolone. Serve gumbo immediately.
