Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the vegetables by dicing 1 large yellow onion, 2 celery stalks, 1 large green bell pepper, and mincing 4 garlic cloves.

2. 2

   Peel and dice 1.5 kilograms of butternut squash into approximately 1-inch cubes.

3. 3

   In a large skillet, brown 450 grams of smoked Andouille sausage, sliced into 1/2-inch thick rounds, over medium-high heat for 5 minutes.

4. 4

   Transfer the browned sausage to a 6-quart slow cooker and then add the diced 1 large yellow onion, 2 celery stalks, 1 large green bell pepper, and minced 4 garlic cloves to the skillet with the sausage drippings, cooking for 8 minutes until softened.

5. 5

   Add the sautéed vegetables, the diced 1.5 kilograms butternut squash, 4 cups chicken broth, 400 grams diced tomatoes, 2 tablespoons Cajun seasoning, 1 teaspoon dried thyme, and 2 bay leaves to the slow cooker.

6. 6

   Cover the slow cooker and cook on low for 7 hours, or on high for 3.5 hours, until the butternut squash is very tender and the flavors have fully melded.

7. 7

   Remove the 2 bay leaves from the stew before serving.

8. 8

   Serve each portion of the hot stew over 1 cup cooked white rice and garnish with 2 tablespoons chopped green onions.