After doing some study and attempting to make drunken noodles in my own kitchen, I came up with this variation. This substantial, spicy noodle dish is perfect for chilly winter nights. One of my hubby and I’s favorite hot Thai dishes
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 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
- ½ cup diced jalapeo 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 (Optional)
- 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
Instructions
- 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 jalapeño pepper; stir to combine.
- Bring mixture to a simmer; gently stir squash and potatoes into mixture. Reduce to medium-low heat. Season with salt, black pepper, and cayenne pepper.
- 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.
- If you’re going low-carb, potatoes are optional; but this stew is 10 to 15 times better with the potatoes.
Nutrition Facts
| Calories | 601 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 8 g |
| Protein | 22 g |
| Saturated Fat | 12 g |
| Sodium | 1146 mg |
| Sugars | 7 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Made some substitutions for a diabetic diet…Used Rotell tomatoes instead of crushedd with Jalapeneo…No potatoes, used vegetable rotini instead of potatoes. Added 1/2 red bell pepper also
Chef John – I love so many of your recipes. So many! But this one was only okay for us. Sometimes good recipes are wins with some audiences and duds with others. This was a middle of the road for us. I liked the spice/heat from the andouille but flavor lacked if I had a spoonful without. Again, I think this is a taste preference only. Glad we tried! Thank you!
This is one of the best soups I’ve ever made, but I did make several changes to the recipe. 1) I basically made a 1.5 size recipe. 2) I used one carton of chicken broth and one carton of vegetable broth 3) I used three different summer squashes in chunks with the skin on 4) Instead of crushed tomatoes, I blitzed fresh garden tomatoes, a large unseeded jalapeño, and a hot unseeded banana pepper in the food processor to make about 3 cups of liquid and poured that in. 5) Because the pepper made it extra spicy, I left out the Cayenne pepper. 6) I added Adobo seasoning and Italian Seasoning to the salt and pepper, and I doubled the amount of fresh Italian parsley. 7) We served it over rice. It was kind of like a summer squash jambalaya. SOOOO GOOD!!!!
Absolutely fabulous.. the potatoes were the key..5 yellow summer squash .. all recipe always has the best recipes.. 5 STAR
Very tasty! I think I added too much squash, but everyone loved it. I also added shrimp at the end. Very good!
I did not have regular crushed tomatoes so used a can of Rotel tomatoes and green chilies. Only had 1/2 of a jalapeño pepper. Stew was pretty spicy but so very good.
This is a fantastic recipe! It has a perfect consistency and great flavor and was so easy to make. Definitely added to my winter go-to recipe list.
Very good use of summer squash , I also added a handful of dehydrated okra .
delicious!
One of my favorite soup recipes!
Used sweet Italian sausage and not andouille sausage. Made the rest as written and it was wonderful. Will certainly make this again!
Very easy and wonderfully tasty recipe ! Made it with some minor changes, diced tomatoes instead of crushed and omitted the jalapeno. Just added a little bit more cayenne and maybe a teaspoon of red pepper flakes. Served it over pasta with some parm cheese. Yum !!! Thank you Chef John !
We made this stew tonight for dinner. We used spicy sausage and stuck pretty close to the original recipe. Added yellow and red bell peppers for some color. It was fantastic! Very flavorful and hearty. Served it hot with garlic bread and drizzled parmesan cheese. This stew is a keeper! YUM! Thank you Chef John!!
Made it today! It was awesome. tweaked it a bit. used hot smoked pork sausage instead of what was suggested, Used Yellow crooked necked squash. Back to the sausage very warm.. lol..but I loved it! So added just a tad bit of jalepenos and no cayenne. I also added some cabbage I had from not using it all in another dish and that made it Amazing! crushed tomatoes and another small can of tomato sauce. Low sodium chicken broth, 2 14.5 oz. cans. I cut up small bites of everything..sausage was cubed not ground. Scaled it all down and it STILL made a lot.. lol!! Followed the recipe pretty close otherwise . Spices? All to taste..no cayenne, added some bell pepper finely chopped,onion powder, garlic pepper, Mrs. Dash, black pepper, salt. Paired it with cornbread.
Way too hot for most palates (jalapeño peppers?). But tasty, once you calm your mouth down.
It was delicious but has quite a kick. Not for the faint of heart in terms of heat.
Easy!! I used kielbasa and omitted jalapenos, tossed in a good amount of red pepper flakes. Made this twice in the last month. My coworker loved after she tried mine, so she made her own batch and shared it with the office. This one is a great crowd pleaser!
This is delicious! I made it with chicken sausage and it turned out sooo good! I also put it over rice and absolutely loved it! I will definitely make this again
This was fantastic! Hearty and yummy, it was low boil meets healthy meets comfort food. I made exactly as written, except didn’t have the peppers, but they weren’t missed. Also grateful to have found a food allergy-friendly recipe since three in my family have different food sensitivities. This one is going in regular rotation!
I picked this recipe because it used a lot of vegetables I got in my “from the local farm box” this week. I liked it and my husband who isn’t a big veggie enthusiast loved it. Nice mix of flavors. My only change was to omit the cayenne pepper since I used a ‘hot’ sausage. I was afraid with the 4 to 5 jalapeño peppers it would be to spicy but it really wasn’t. Will keep the recipe to use again when squash is in season.
This was ok. I expected more given the other reviews.