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
Scale
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.
