Summer Squash and Sausage Stew
Cook time:
40 minutes
Prep time:
20 minutes
Cuisine:
Unknown
Author:
Chef John
Rating:
4.7 / 5.0
Ingredients:
- 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
- ½ cup diced jalapeno chile pepper
- 2 pounds assorted summer squash, such as zucchini or yellow crookneck - trimmed and cut into chunks
- 1 ½ pounds Yukon Gold potatoes, peeled and quartered
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- ¼ cup chopped Italian parsley
- 2 teaspoons freshly shredded Parmesan cheese, or to taste