Cool-jams Summer Squash and Sausage Stew

Cool-jams zuchinni stew

If you have a garden like me and you end up with all kinds of summer squash, here's a delicious dinner recipe to try. Summer squash, such as green and yellow zucchini and yellow crookneck squash, add flavor and heartiness to a delightful tomato-based stew flavored with Cajun Andouille sausage and served with a sprinkling of Parmesan cheese. Serve with a big slice of crusty bread to dip into the broth. You'll love this!  

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
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
1 pinch cayenne pepper, or to taste
1/4 cup chopped Italian parsley
2 teaspoons freshly shredded Parmesan
cheese, or to taste
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.
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.
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.