Name: Summer Squash and Sausage Stew
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 2 teaspoons; Andouille sausage, sliced - 1 pound; Onion, diced - 1 large; Garlic, minced - 3 cloves; Chicken broth, or as needed - 3 cups; Crushed tomatoes - 1 cup; Diced jalapeo chile pepper - ½ cup; Assorted summer squash, such as zucchini or yellow crookneck, trimmed and cut into chunks - 2 pounds; Yukon Gold potatoes, peeled and quartered (Optional) - 1 ½ pounds; Salt and freshly ground black pepper, to taste - 1 ½ pounds; Cayenne pepper, or to taste - 1 pinch; Chopped Italian parsley - ¼ cup; Freshly shredded Parmesan cheese, or to taste - 2 teaspoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Summer Squash and Sausage Stew

1. Olive oil - 2 teaspoons

2. Andouille sausage, sliced - 1 pound

3. Onion, diced - 1 large

4. Garlic, minced - 3 cloves

5. Chicken broth, or as needed - 3 cups

6. Crushed tomatoes - 1 cup

7. Diced jalapeo chile pepper - ½ cup

8. Assorted summer squash, such as zucchini or yellow crookneck, trimmed and cut into chunks - 2 pounds

9. Yukon Gold potatoes, peeled and quartered (Optional) - 1 ½ pounds

10. Salt and freshly ground black pepper, to taste - 1 ½ pounds

11. Cayenne pepper, or to taste - 1 pinch

12. Chopped Italian parsley - ¼ cup

13. Freshly shredded Parmesan cheese, or to taste - 2 teaspoons

How to cook deliciously - Summer Squash and Sausage Stew

1. Stage

Heat olive oil in a large pot over medium-high heat; cook sausage slices until they begin to brown, 3 to 4 minutes. Add onion, reduce heat to medium, and cook until onion becomes translucent, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add chicken broth, crushed tomatoes, and jalapeño pepper; stir to combine.

2. Stage

Bring mixture to a simmer; gently stir squash and potatoes into mixture. Reduce to medium-low heat. Season with salt, black pepper, and cayenne pepper.

3. Stage

Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in Italian parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.