1 hr 5 mins
This recipe was one of those culinary revelations created by total accident. I had a bunch of Ratatouille, some sweet Italian turkey sausage and a bunch of leftover chicken and was cooking while drinking (which, for whatever reason, tends to bring out my creative and passionately italian side- although I'm actually the heretical combination of Irish and French Huguenot/Cajun. Must have been the tequila.)
My Private Note
Units: US | Metric
- olive oil
- 2 onions, slivered
- 1 red pepper, seeded and cut into chunks
- 1 green pepper, seeded and cut into chunks
- 1 yellow pepper, seeded and cut into chunks
- 1 eggplant, cut into chunks
- 2 zucchini, cut into chunks
- 1/2 lb fresh mushrooms (recommend- baby bellas & shittake)
- 2 cups red wine
- 2 tablespoons balsamic vinegar
- 6 garlic cloves (finely chopped)
- 3 bay leaves
- 1 tablespoon fresh thyme (chopped)
- 1/2-1 tablespoon sugar
- 28 ounces canned plum tomatoes (recommend fire roasted)
- 16 ounces chopped tomatoes (recommend fire roasted)
- 1 lb sweet Italian turkey sausage
- 2 cups shredded cooked chicken
- salt & pepper
- 1Heat about 2-3 tablespoons of olive oil in a large, heavy based dutch oven.
- 2Add the onions and peppers and saute until the onions just start to go transparent. Remove these from the pan and set aside.
- 3Add a little more olive oil to the pan and add the eggplant and zucchini. Saute these together for 8-10 minutes. Remove these from the pan and set aside.
- 4Deglaze the pan with the red wine and balsamic vinegar. Add the garlic, bay, thyme and sugar and allow this to simmer until the wine is reduced by about half.
- 5Add the tomatoes and simmer until the tomatoes start breaking down.
- 6Return all the veggies to the pan, add the mushrooms and simmer on low for about 30 minutes, stirring occasionally and adjusting the flavor, as needed, with salt, pepper and/or sugar.
- 7While the Ratatouille/Gumbo is simmering, take the turkey sausage and place in a frying pan with about 1/4 cup of water or other liquid (I use beer, of course) and cook over medium heat, flipping occasionally, until done (about 10-15 minutes) Slice the sausages into rings about 1 cm. thick.
- 8Add the sausage rings and the chicken to the Ratatouille/Gumbo and simmer everything together until the chicken is warmed all the way through.
- 9Serve over polenta, mashed potatoes, rice, noodles or whatever your fancy is. Although I'm gluten intolerant, I'm relatively sure that crusty bread would be heavenly with this.
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Nutritional Facts for Viva Italia Gumbo (Ratatouille W/ Sausage and Chicken)
Serving Size: 1 (423 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 233.9
- Calories from Fat 57
- Total Fat 6.3 g
- Saturated Fat 2.1 g
- Cholesterol 44.7 mg
- Sodium 625.6 mg
- Total Carbohydrate 20.6 g
- Dietary Fiber 4.9 g
- Sugars 10.9 g
- Protein 17.2 g