If you’re craving a vibrant, hearty dish that bursts with flavor and colors worthy of a festive table, let me introduce you to the Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe. This one-pan wonder combines smoky and spicy Andouille sausage with a medley of fresh vegetables, all elevated by a luscious, herbaceous crema that ties everything together beautifully. It’s the perfect balance of smoky, savory, and fresh, making it an irresistible meal that’s as fun to make as it is to eat.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each chosen to build layers of texture, color, and vibrant flavor. Every component is not just essential but also offers a distinct contribution that will make your skillet visually stunning and deeply satisfying.
- Extra Virgin Olive Oil: This forms the flavorful base for sautéing and adds a fruity richness.
- Andouille Sausage: The star protein with its smoky, spicy kick; slices roughly 1/2 inch thick for perfect browning.
- Diced Red Onion: Adds sweetness and a mild sharpness that softens beautifully when cooked.
- Red and Orange Peppers: These bring a burst of color and a lovely balance of sweetness.
- Zucchini: Sliced and quartered, zucchini offers a tender bite and soaks up all the skillet’s flavors.
- Garlic Salt and Sea Salt: For layering flavor and seasoning each ingredient perfectly.
- Fresh Cracked Black Pepper: Adds subtle heat and aromatic depth.
- Ears of Corn: Grilled to bring out a gentle smokiness and natural sweetness.
- Fresh Basil and Cilantro: Bright, fragrant herbs that lend freshness and a punch of green.
- Mayonnaise and Sour Cream: The creamy base for the basil cilantro crema, giving it tang and richness.
- Optional Poblano or Jalapeno Pepper: For those who want to elevate the heat with an extra kick.
- Lime Juice: Adds brightness and cuts through the richness of the crema perfectly.
How to Make Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe
Step 1: Prepare the Basil Cilantro Crema
This is where the magic of freshness begins. Blend the mayonnaise, sour cream, freshly packed basil and cilantro, olive oil, garlic salt, white pepper, and lime juice into a smooth, creamy condiment. Don’t rush this step — a smooth crema is the perfect cool contrast to the warm, spicy skillet flavors. If you want the flavors to meld, pop it in the fridge for about 10 minutes while you cook.
Step 2: Sear the Andouille Sausage
Heat olive oil over medium-high heat in a large skillet. Adding the sausage slices, let them cook for about 3 minutes per side until they develop a gorgeous caramelized crust. This step locks in the sausage’s smoky essence and adds texture. Once browned, lift them out and set aside — their flavor will enhance the veggies shortly.
Step 3: Grill the Corn
Grilling the corn is essential to deepen its natural sweetness while adding an enticing charred aroma. Cook each ear on the grill or pan for about 4 minutes per side, then carefully slice the kernels off the cob. These kernels will mingle beautifully with the rest of the skillet’s ingredients, adding bursts of juicy crunch.
Step 4: Sauté the Vegetables
Using the same skillet, toss in the diced red onion and cook until softened and fragrant, about 3-5 minutes. Then add the chopped red and orange peppers and continue cooking for another 3-5 minutes, letting their colors shine and sweetness develop. Introducing zucchini next with a sprinkle of garlic salt, sea salt, and cracked black pepper allows these veggies to slightly char and develop mellow, smoky undertones. Each vegetable plays a crucial role in building the skillet’s vibrant personality.
Step 5: Combine and Finish Cooking
Return the sausage and corn to the skillet, letting everything sauté together for a couple more minutes so those smoky, sweet, and spicy flavors marry beautifully. Then set the skillet aside for about 3 minutes to rest, a small but rewarding pause before the final touch — gently fold in freshly chopped basil and cilantro for a bright, herbal lift that turns this dish into a real celebration of summer flavors.
Step 6: Serve with Basil Cilantro Crema
Serve the skillet straight from the pan — rustic and cozy — or spoon it atop a bed of fluffy rice for an extra filling meal. Drizzle generously with the basil cilantro crema, which balances all the smoky, spicy notes with a cool, tangy freshness. A final sprinkle of sea salt and freshly cracked black pepper adds that perfect finishing touch to each serving.
How to Serve Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe
Garnishes
Fresh herbs like extra chopped basil or cilantro are always welcome. You can add thinly sliced green onions or even a sprinkle of crumbled cotija cheese for a salty, tangy burst. A wedge of lime on the side brightens the dish further and beckons to be squeezed over with every bite.
Side Dishes
This skillet is fantastic on its own, but it blossoms even more when paired with simple sides like steamed jasmine rice, warm crusty bread to soak up every drop, or even a light salad with lemon vinaigrette. Consider a tangy coleslaw for crunch or charred tortillas for a fun handheld twist.
Creative Ways to Present
For casual gatherings, serve the skillet directly from the pan, inviting everyone to dig in family-style. Alternatively, scoop onto small plates and drizzle crema artistically for a more elegant presentation. Transform leftovers into vibrant tacos or stuffed bell peppers for a second round of deliciousness that continues the summertime fiesta.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator. The flavors meld even more after resting overnight, making it a perfect next-day meal or lunch. It should keep freshness and flavor for up to 3-4 days.
Freezing
If you want to enjoy the Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe later, portion it into freezer-safe containers without the crema (to preserve its texture) and freeze for up to 2 months. The sausage and veggies reheat beautifully while maintaining their tasty bite.
Reheating
Reheat gently in a skillet over medium heat or microwave until warmed through. Add the basil cilantro crema fresh after heating to maintain its fresh, creamy texture and vibrant flavor contrast to the hot skillet.
FAQs
Can I use a different type of sausage?
Absolutely! While Andouille adds a unique smoky, spicy depth, you can use kielbasa, chorizo, or even a milder smoked sausage depending on your preference. Just adjust the seasoning accordingly to keep the balance.
Is the crema very spicy?
Not at all. The basil cilantro crema is mild, fresh, and creamy with a tangy lime brightness. If you like some heat, you can add a touch of jalapeno to the crema or sprinkle finely chopped peppers onto the skillet before serving.
Can I make this dish vegan or vegetarian?
For a vegetarian or vegan version, swap the sausage for a plant-based alternative or smoked tofu, and use vegan mayo and sour cream alternatives in the crema. The fresh veggies and herbs will still shine beautifully.
What if I don’t have a grill for the corn?
No worries! You can pan roast the corn in a hot skillet or roast it in the oven until lightly charred. The slight smokiness really enhances the flavor but isn’t absolutely necessary.
Can I prepare the crema well in advance?
Yes, the crema actually benefits from sitting in the fridge for at least 10-15 minutes to let the flavors meld. You can make it the day before as well and keep refrigerated. Just give it a quick stir before serving.
Final Thoughts
You really can’t go wrong with this Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe — it’s a vibrant, hearty dish that looks as amazing as it tastes. The way smoky sausage meets sweet vegetables, all brightened by that creamy herb sauce, is downright addictive. I hope you give this recipe a try and enjoy every flavorful bite as much as I do. It’s one of those dishes that feels like a warm hug served on a skillet.
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Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Summer Sausage Skillet with Andouille Sausage is a vibrant and flavorful one-pan meal perfect for warm weather. Featuring smoky and spicy Andouille sausage combined with colorful bell peppers, zucchini, and fresh corn, this dish is elevated by a creamy basil cilantro crema. Quick to prepare and packed with bold flavors, it’s ideal for a satisfying lunch or dinner.
Ingredients
Skillet Ingredients
- 1 tbsp extra virgin olive oil
- 13.5 oz Andouille Sausage, sliced about 1/2 inch thick
- 1/3 cup diced red onion
- 1 red pepper, chopped
- 1 orange pepper, chopped
- 2 small to medium zucchini, sliced and quartered
- 1/2 tsp garlic salt
- 1/4 tsp sea salt
- 1/8 tsp fresh cracked black pepper
- 2 ears of corn
- Additional sea salt and fresh cracked pepper to taste
- 1/8 cup basil, chopped
- 1/8 cup cilantro, chopped
- Optional: Poblano or Jalapeno pepper, for extra heat
Basil Cilantro Crema
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup basil, packed
- 1/4 cup cilantro, packed
- 1 tbsp extra virgin olive oil
- 1/2 tsp garlic salt
- 1/4 tsp white pepper
- Juice from half a lime (about 1/2 – 1 tbsp)
Instructions
- Prepare the Basil Cilantro Crema: In a food processor, blend together mayonnaise, sour cream, packed basil, packed cilantro, extra virgin olive oil, garlic salt, white pepper, and lime juice until smooth. Refrigerate for about 10 minutes if you plan on using it later to allow flavors to meld.
- Cook the Andouille Sausage: Heat olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook for 3 minutes on each side until browned and heated through. Remove the sausage from the skillet and set aside.
- Grill the Corn: Preheat your grill or use a grill pan/skillet. Grill the ears of corn for approximately 4 minutes per side, or until tender and lightly charred. Once cooked, cut the corn kernels off the cob and set aside.
- Sauté the Vegetables: Using the same skillet, add diced red onion and cook for 3-5 minutes until softened and translucent. Add chopped red and orange bell peppers and continue cooking for another 3-5 minutes until peppers soften. Add sliced and quartered zucchini along with garlic salt, sea salt, and fresh cracked black pepper. Cook for an additional 3-5 minutes, allowing the zucchini to develop a slight char.
- Combine Ingredients: Return the cooked Andouille sausage and grilled corn kernels to the skillet. Sauté everything together for 2 minutes to meld the flavors. Remove from heat and let the skillet sit for 3 minutes. Then sprinkle chopped basil and cilantro over the skillet and gently toss to combine.
- Serve: Serve the sausage and vegetable skillet on its own or over a bed of rice. Drizzle generously with the prepared Basil Cilantro Crema and garnish with additional sea salt and freshly cracked black pepper to taste.
Notes
- The optional poblano or jalapeno peppers can be added during the sauté step for extra spice.
- Leftover crema can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with rice, quinoa, or crusty bread for a more filling meal.
- Make sure not to overcrowd the skillet when cooking sausage and vegetables to ensure proper browning and caramelization.
