Is it blasphemy to give hallowed gumbo an Italian makeover? This idea was inspired by a half-full jar of giardiniera in the fridge, and the desire to use this popular Italian staple in something other than a sandwich.

For the unacquainted, giardiniera is a spicy Italian relish made of pickled vegetables (onions, celery and carrots are common ingredients). It's typically offered in mild or hot versions at Italian markets, most supermarkets and sometimes at the deli counter.

Gumbo starts with a roux, made by blending flour and oil. We thought using the oil and vegetables from a jar of giardiniera — not to mention the seasonings already in the relish — would add an interesting approach to this one-pot dish. Be sure to buy an oil-based giardiniera (most are). Frozen chopped vegetables add speedy support.

Tips

If you're using hot giardiniera, you might want to omit the ground red pepper.

Italian sausage is delicious in this recipe, but it requires an extra step: Saute the sausage in a large skillet until it's cooked, 10-15 minutes. Then add it to the gumbo.Gumbo Italiano

Makes 6 servings

1 package (8.8 ounces) microwaveable white rice

1/4 cup mild or hot giardiniera plus 2 tablespoons oil from the jar

2 tablespoons flour

3 ribs celery, diced

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1 bell pepper, diced, optional

1 cup frozen each chopped onion, chopped okra, see note

1/2 teaspoon each or to taste: salt, ground red pepper

1 container (32 ounces) low-sodium chicken broth

1 can (16 ounces) diced tomatoes

15 precooked frozen shrimp, tail off

2 to 3 links flavored smoked chicken sausage, such as artichoke and garlic, cut into 1/2-inch slices

1. Prepare rice according to directions; set aside. Meanwhile, heat the giardiniera oil in a Dutch oven over medium-high heat; add flour. Cook, stirring, until flour has browned, about 3 minutes. Add the giardiniera, celery, bell pepper, onion, okra and red pepper; cook, stirring, until vegetables have browned and softened, about 5 minutes, adding additional oil if necessary.

2. Stir in the broth and tomatoes; heat to a boil. Lower heat to a simmer; stir in the shrimp and sausage. Cook until meat and fish have warmed, 3-5 minutes. Divide the rice among six bowls; add the gumbo.

Note: If you only find whole frozen okra in the freezer case, add the whole pods to the pan; before serving, just chop each pod into large chunks with a pair of kitchen shears.

Italian sausage is delicious in this recipe, but it requires an extra step: Saute the sausage in a large skillet until it's cooked, 10-15 minutes. Then add it to the gumbo.