Chicago Gumbo with Sausage

Ingredients:

• 450 g raw sweet Italian sausage from ground pork
• 1 tbsp. l. olive oil
• 1 clove of garlic, crushed
• 1 onion, thinly sliced
• 1 small green bell pepper, peeled and cut into strips
• 1 small red bell pepper, peeled and cut into strips
• 1 tsp smoked paprika
• A pinch of chili pepper flakes
• 1 tbsp tomato paste
• 1/2 cup dry red wine
• One can (400 g) of canned chopped tomatoes in their own juice
• 4 cups cooked white rice
• 2 tablespoons thinly sliced ​​fresh basil leaves
• 2 tablespoons chopped fresh parsley
• 1 tbsp. canned vegetables jardiniere (pickled Italian vegetables), drain the liquid and roughly chop the vegetables
• Mature provolone cheese, grated

Preparation:

1. Heat oil in a large skillet over medium heat. Cook the sausage, breaking it up with a wooden spoon, until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to a bowl.
   
   Add the garlic, onion, green pepper, red pepper flakes, paprika, and chili flakes to the skillet. 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 simmer until it evaporates, about 1 minute. Add the tomatoes with their juices and simmer until the liquid has evaporated and the sauce has thickened, 6 to 8 minutes.
2. Add the fried minced meat to the vegetables along with the rice, basil, and parsley. Heat through.
   
   Divide the mixture among 4 deep bowls. Top with the marinated vegetables and garnish with grated provolone cheese. Serve the gumbo immediately.