Chef John's Sausage, Zucchini, and Potato Stew Recipe - Allrecipes.com
Chef John's Sausage, Zucchini, and Potato Stew  Recipe
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Chef John's Sausage, Zucchini, & Potato Stew
See how to make a simple, flavorful vegetable and sausage stew. See more
  • READY IN hrs

Chef John's Sausage, Zucchini, and Potato Stew

Recipe by  

"Does every recipe have to be beautiful? Does every food star have to be good-looking? I don't think so! Not everything has to be pretty as long as it's delicious, and this one is."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    55 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Cook sausage in a large pot over medium heat until fat begins to render from sausage, about 3 minutes. If pan is too dry, drizzle olive oil over sausage and cook until sausage is browned, about 5 more minutes. Stir onion and a pinch of salt into sausage; cook until onion is translucent, about 5 minutes.
  2. Stir zucchinis and potatoes into sausage; pour in vegetable broth and water. Stir bay leaf, thyme sprigs, salt, and black pepper into mixture; bring to a boil. Reduce heat to low and simmer until stew is thickened and vegetables are tender, 45 minutes to 1 hour.
  3. Turn off heat and stir chives into stew. Adjust salt and black pepper to taste. Stir in cherry tomatoes; serve in large shallow bowls.
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Reviews More Reviews

Mar 15, 2015

Easy to prepare and yummy! Prepared as written.

 
Dec 26, 2013

I made a couple of small changes. I used dried thyme for fresh, used half yellow squash half zucchini, used a roma tomato chopped for the cherry, and added in a handful of chopped spinach. Not major changes IMO, and we thought it was delicious!

 

6 Ratings

May 30, 2015

This has quickly become a family favorite. I use Earl Campbell Jalapeno Smoked Sausage, a mixture of whatever squashes are available, and add a fresh jalapeno seeded and diced for a little extra kick. I also use Russet potatoes because I don't care much for the Yukon Golds.

 
May 15, 2015

Followed everything according to the recipe. Used chicken broth because that's all I had on hand. The soup came out fantastic!

 

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Nutrition

  • Calories
  • 461 kcal
  • 23%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 27 g
  • 42%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 21.8 g
  • 44%
  • Sodium
  • 1464 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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