Summer Squash and Sasauge Stew

Posted by francis keyser Tuesday, September 29, 2009
Taste Level: GR
Cost: $20 and under
Serves: 4-6
Prep Time: 10-15 min.
Cook time: 20-25 min.
Difficulty: 1

Unlike soups I always enjoyed stews and chowders as a child. They were thicker and suited me just fine. There was a canned stew that I use to look forward to having at the hunting camp. I knew that Paw-pa would have some Dinty Moore up at the fishing camp as an emergency meal and I would always gobble up a can. It was totally gross and I would not eat it any other time but at the camp I would eat it cold and I loved it. Something about it made me feel rustic! I have no idea what is even in Dinty Moore anymore but thought I would make a stew based on that childhood love of mine! I hope you enjoy this stew that was inspired by a great childhood memory of mine! It is hearty and tasty!

Ingredients:
Stew
6 1/2 oz Portuguese Linguica (sliced)
1/2 of a Turkey Kielbasa Sausage (Sliced, I used a tomato basil flavored one)
1 red onion
1 large yellow squash (sliced)
1 large Zucchini (sliced)
1 large Mexican squash (sliced)
1/2 lb button mushrooms (halved)
4-5 small Red potatoes (chopped)

Sauce
2 Roma tomatoes (chopped)
1 garlic clove (minced)
1/2 jalapeno (diced, seeded)
1/4 red bell pepper, fine dice
2 tbsp red onion, fine chopped
1 tablespoon olive oil
1 tsp lime juice
1/8 tsp Chili powder,
kosher salt (to taste)
fresh crack pepper (to taste)
1/2 tsp fresh cilantro (diced)
1/2 tsp fresh parsley (diced)
1 tbsp Worcestershire sauce
3 tbsp teriyaki sauce

In a large stock pot over medium heat add all sauce ingredients and cook for 5 minutes uncovered. Stir in the remaining ingredients and cover. Cook for 15-20 minutes stirring frequently. Serve warm with garlic bread!

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