Summer Squash and Sausage Stew

This simple squash and sausage stew represents my idea of the perfect summer supper. It’s very comforting, relatively fast, wonderfully flavorful, and helps solve a problem that’s existed since neighbors started planting gardens: what to do with all that squash! Serve it with a big slice of crusty bread for dipping into the broth.

INGRIDIENT

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 (Optional)

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

DIRECTION

Step: 1

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 jalapeno pepper; stir to combine.

Step: 2

Bring mixture to a simmer; gently stir squash and potatoes into mixture. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper.

Step: 3

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.

NUTRITION FACT

Per Serving: 601 calories; protein 22g; carbohydrates 50.6g; fat 36.1g; cholesterol 66.4mg; sodium 1146.1mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being processing menu all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.

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