Summer Squash and Sausage Stew

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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
• 1/2 cup diced jalapeno chile pepper
• 2 pounds assorted summer squash, such as zucchini or yellow crookneck - trimmed and cut into chunks
• 1 1/2 pounds Yukon Gold potatoes, peeled and quartered (optional)
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1/4 cup chopped Italian parsley
• 2 teaspoons freshly shredded Parmesan cheese, or to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the sliced andouille and cook about 5 minutes until browned, then move it to a bowl. Andouille is already cured, so it only needs to be heated through.

2. Add the diced onion to the pot and cook about 5 minutes, stirring, until softened. Add the minced garlic and diced jalapeno and cook 1 minute more.

3. Stir in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom. Add the potatoes if using. Season with salt, black pepper and cayenne, then bring to a boil.

4. Reduce the heat to a steady simmer, cover, and cook about 15 minutes until the potatoes are nearly tender when pierced with a fork.

5. Add the squash chunks and the browned sausage back to the pot. Simmer uncovered about 12 minutes until the squash is tender. Add a splash of chicken broth if the stew gets too thick.

6. Stir in the chopped parsley and adjust the salt and pepper. Ladle into bowls and top with the shredded Parmesan.