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Summer Squash and Sausage Stew
Summer Squash and Sausage Stew
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
"Delicious summer stew with zucchini, crookneck squash, and spicy andouille sausage in a rich tomato broth."
Ingredients:
  • 2 teaspoons olive oil
  • 1 pound andouille sausage, sliced
  • 1 large onion, diced
  • 3 cups chicken broth, or as needed
  • 1 cup crushed tomatoes, such as San Marzano
  • 0.5 cup diced jalapeno chile pepper
  • 2 pounds assorted summer squash, such as zucchini or yellow crookneck - trimmed and cut into chunks
  • 1.5 pounds Yukon Gold potatoes, peeled and quartered
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 0.25 cup chopped Italian parsley
  • 2 teaspoons freshly shredded Parmesan cheese, or to taste
Instructions:
  • In a large pot, sizzle sausage slices in olive oil until golden, about 3 to 4 minutes. Add onion, cook until translucent, around 5 minutes. Stir in garlic, cook until fragrant for 30 seconds to 1 minute. Mix in broth, crushed tomatoes, and jalapeño pepper, stirring well.
  • Simmer the mixture until it gently bubbles, then delicately stir in the squash and potatoes. Lower the heat to medium-low and season with salt, black pepper, and cayenne pepper.
  • Simmer uncovered until potatoes and squash are tender, about 30-35 minutes. Add parsley, adjust salt, black pepper, and cayenne pepper to taste. Serve in bowls and sprinkle with Parmesan cheese.

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