Ingredients
4
4 servings
- •2 teaspoons olive oil
- •1 pound andouille sausage, sliced
- •1 large onion, diced
- •3 cloves garlic, minced
- •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
- Heat olive oil in a large pot over medium-high heat; cook sausage slices in hot oil until lightly browned, 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 broth, crushed tomatoes, and jalapeño pepper; stir to combine.
- Bring mixture to a simmer; stir in squash and potatoes gently. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper.
- Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.
Nutritional Facts
Per 4 servings
- Calories: 601
- Carbohydrate: 51g
- Fat: 36g
- Fiber: 8g
- Protein: 22g
- Sugar: 7g
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