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Chicken Andouille Ratatouille
Compliments of Susan Krause
Servings: 4-5
Product used in this recipe:
Sausages by Amylu Andouille
INGREDIENTS:
| 6 links |
Sausages by Amylu Andouille Chicken Sausage, sliced in 1/2″ pieces on the diagonal |
| 2 tbsp | Extra virgin olive oil |
| 2 med. | Onions, chopped |
| 6 | Garlic cloves, crushed |
| 4 med. | Zucchini, sliced into 1/2″ pieces |
| 2-4oz. | Sliced mushrooms, drained |
| 2-14.5oz can | Stewed tomatoes with liquid |
| 1-14.5oz can | Chicken broth |
| 1 tbsp | Celtic sea salt (or to taste) |
| 1 1/2 tsp | Freshly ground black pepper |
| 1 tbsp | Dried Basil |
| 2 tsp | Dried oregano |
DIRECTIONS:
- Heat a large stockpot over medium heat.
- Saute onions and garlic in olive oil until onions are translucent.
- Add all remaining ingredients and bring to a boil.
- Reduce heat, and let simmer 35-45 minutes or until zucchini are tender.
- Serve with fresh grated Parmesan cheese.