Description
This Summer Sausage Skillet with Andouille Sausage is a vibrant one-pan meal bursting with smoky, spicy flavors and fresh summer vegetables. Featuring a delicious combination of grilled corn, sautéed peppers, zucchini, and Andouille sausage, this recipe is elevated by a creamy, herbaceous basil cilantro crema. Ready in just 30 minutes, it’s perfect for a quick and satisfying dinner that highlights fresh seasonal produce and bold spices.
Ingredients
Scale
For the Skillet:
- 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 chopped basil
- 1/8 cup chopped cilantro
- Optional: Poblano or jalapeno pepper for added heat
For the Basil Cilantro Crema:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup fresh basil, packed
- 1/4 cup fresh 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
- Make the Basil Cilantro Crema: In a food processor, blend together mayonnaise, sour cream, basil, cilantro, extra virgin olive oil, garlic salt, white pepper, and lime juice until smooth. Refrigerate for about 10 minutes if using later to allow flavors to meld.
- Cook the Sausage: Heat the olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook for about 3 minutes per side until nicely browned and cooked through. Remove from the skillet and set aside.
- Cook the Corn: Preheat your grill or another skillet over medium-high heat. Grill the ears of corn for approximately 4 minutes per side until cooked and slightly charred. Slice the corn kernels off the cob and set aside.
- Cook the Vegetables: In the same skillet used for the sausage, add the diced red onion and sauté for 3-5 minutes until softened. Then add the chopped red and orange peppers and cook for another 3-5 minutes. Next, add the zucchini quarters along with garlic salt, sea salt, and black pepper, cooking for 3-5 more minutes until zucchini is tender and slightly charred.
- Combine the Ingredients: Return the cooked sausage and grilled corn kernels to the skillet with the sautéed vegetables. Sauté all ingredients together for 2 minutes to blend the flavors. Remove from heat and let the mixture sit for 3 minutes.
- Add Fresh Herbs and Serve: Stir in the chopped basil and cilantro gently. Serve the skillet mixture as is or over rice. Drizzle generously with the basil cilantro crema and garnish with additional sea salt and freshly cracked black pepper to taste.
Notes
- For an extra kick, add chopped poblano or jalapeno peppers when cooking the vegetables.
- Leftover crema can be stored in the refrigerator for up to 3 days.
- This dish pairs well with steamed rice or quinoa for a more filling meal.
- Grilling the corn adds a smoky flavor, but you can also boil or roast the corn if preferred.
- Use a non-stick or cast iron skillet for best results when sautéing sausage and vegetables.
