Summer Squash and Sausage Stew

By Chef John

4.78 / 5

20min

40min

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