Recipe by Tzitzimitl
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.)
Top Review by waynejohn1234
Ah! the tequila made you into a professional chef - love the combination and so easy to add or subtract. Don't know why others have not rated (or tried) this yet because it is a perfect make ahead and improves with age. Thanks for a wonderful addition to my files.
- 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
Directions See How It's Made
- Heat about 2-3 tablespoons of olive oil in a large, heavy based dutch oven.
- Add the onions and peppers and saute until the onions just start to go transparent. Remove these from the pan and set aside.
- Add 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.
- Deglaze 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.
- Add the tomatoes and simmer until the tomatoes start breaking down.
- Return 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.
- While 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.
- Add the sausage rings and the chicken to the Ratatouille/Gumbo and simmer everything together until the chicken is warmed all the way through.
- Serve 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.