This summer squash and sausage stew recipe adds green and yellow zucchini and yellow crookneck squash to a tomato-based stew flavored with Cajun sausage.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
601 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
2 teaspoons olive oil
3 cloves garlic, minced
1 large onion, diced
salt and freshly ground black pepper to taste
1 pound andouille sausage, sliced
1 pinch cayenne pepper, or to taste
3 cups chicken broth, or as needed
1 cup crushed tomatoes, such as San Marzano
2 teaspoons freshly shredded Parmesan cheese, or to taste
0.25 cup chopped Italian parsley
0.5 cup diced jalapeno chile pepper
2 pounds assorted summer squash, such as zucchini or yellow crookneck - trimmed
1.5 pounds Yukon Gold potatoes, peeled and quartered
