Summer Squash and Sausage Stew

Ingredients

• teaspoon solive oil
• pound andouille sausage, slice d
• large onion, diced
• clove sgarlic, minced
• cup schicken broth, or as needed
• cup crushed tomatoes
• 1/2 cup diced jalapeño chile pepper
• pound sassorted summer squash, such as zucchini or yellow crookneck, trimmed and cut into chunks
• 1/2 pound sYukon Gold potatoes, peeled and quart ered (Optional)
• salt and freshly ground black pepper, to taste
• pinch cayenne pepper, or to taste
• 1/4 cup chopped Italian parsley
• teaspoon sfreshly shredded Parmesan cheese, or to taste

Instructions

1. 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.
2. Bring mixture to a simmer; stir in squash and potatoes gently. 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 parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.