If you are craving a vibrant, one-pan wonder that brings bold flavors and fresh ingredients together, the Summer Sausage Skillet with Andouille and Vegetables topped with Basil Cilantro Crema Recipe is exactly what you need. This dish combines smoky Andouille sausage, sweet corn, and colorful vegetables all cooked to perfection in a skillet, then crowned with a refreshing, herbaceous crema that truly elevates every bite. It’s quick to prepare, perfect for sharing, and bursting with personality—making it a standout for any summer meal or casual dinner.
Ingredients You’ll Need
The beauty of this Summer Sausage Skillet with Andouille and Vegetables topped with Basil Cilantro Crema Recipe lies in its straightforward ingredients that each bring a unique element, from smoky richness to fresh crunch and bright herbaceousness. Together, they create a harmony of textures and tastes that feel both hearty and fresh.
- Extra virgin olive oil: Essential for sautéing and adding a fruity, smooth base flavor to the dish.
- Andouille sausage: The star player, bringing a smoky, spicy kick and chewy texture.
- Red onion: Adds sharp sweetness and softens nicely when cooked.
- Red and orange peppers: Provide vibrant color and a sweet, juicy crunch.
- Zucchini: Offers mild flavor and tender texture, plus a slight char for depth.
- Garlic salt, sea salt, and black pepper: Layer the dish with savory seasoning and balance.
- Fresh corn: Grilled to bring natural sweetness and a smoky element.
- Basil and cilantro: Handfuls of fresh herbs that brighten and freshen every bite.
- Mayonnaise and sour cream: The creamy base for the delightful basil cilantro crema topping.
- Lime juice: Adds a tangy brightness that wakes up the crema’s flavors.
- Optional peppers (Poblano or Jalapeno): For those wanting to turn up the heat and add a smoky depth.
How to Make Summer Sausage Skillet with Andouille and Vegetables topped with Basil Cilantro Crema Recipe
Step 1: Whip up the Basil Cilantro Crema
Starting with the vibrant topping really sets the tone for this recipe. Blend together mayonnaise, sour cream, fresh basil, cilantro, olive oil, garlic salt, white pepper, and a splash of lime juice until creamy and smooth. Pop it in the fridge to let those flavors meld while you cook the main dish. This crema adds a luscious, herby finish to the robust skillet.
Step 2: Cook the Andouille Sausage
Heat your olive oil in a large skillet over medium-high heat, then add the sliced Andouille sausage. Cook each side for about 3 minutes until it develops a crisp, caramelized exterior while staying juicy inside. Once cooked, remove the sausage and set it aside—this smoky, spicy meat is the heart of the dish and deserves this perfect sear.
Step 3: Grill the Corn
Next, grill your corn either on an outdoor grill or using a hot skillet, allowing it to char lightly for 4 minutes per side. This adds a smoky-sweet flavor that pairs beautifully with the sausage and veggies. After grilling, slice the kernels off the cob and set them aside for later.
Step 4: Sauté the Vegetables
Using the same skillet, toss in the diced red onion and cook until softened and fragrant, about 3 to 5 minutes. Follow this with the red and orange peppers, cooking them just long enough to maintain a tender crunch. Then add the zucchini along with garlic salt, sea salt, and black pepper. Allow the zucchini to get a little char to bring out an earthier flavor, cooking for another 3 to 5 minutes.
Step 5: Combine and Finish
Return the cooked sausage and corn kernels into the skillet, stirring everything together to marry the flavors. Let the mixture sauté for a couple of minutes and then rest on the heat to settle. Toss in freshly chopped basil and cilantro at the end to infuse a fresh herbal note right before serving.
How to Serve Summer Sausage Skillet with Andouille and Vegetables topped with Basil Cilantro Crema Recipe
Garnishes
For serving, drizzle the skillet with the vibrant basil cilantro crema, which adds a cool, creamy contrast to the smoky, spicy sausage and sweet vegetables. A light sprinkle of sea salt and freshly cracked black pepper finishes the dish nicely, enhancing every flavor.
Side Dishes
This skillet is hearty enough to enjoy on its own, but it also pairs beautifully with simple sides like fluffy white rice or a warm crusty bread to soak up all the delicious juices. A crisp green salad with a light vinaigrette can add a refreshing balance to this flavorful meal.
Creative Ways to Present
For a fun twist, serve the Summer Sausage Skillet with Andouille and Vegetables topped with Basil Cilantro Crema Recipe in individual cast iron skillets for a rustic, cozy vibe. Alternatively, spoon it over creamy mashed potatoes or polenta for a comforting, elegant plate that’s sure to impress family and friends.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The flavors tend to deepen overnight, making for an even tastier next-day meal. Keep the basil cilantro crema separate to maintain its fresh texture and vibrant taste.
Freezing
This skillet meal freezes well, though it’s best to freeze the sausage and vegetables without the crema. Portion leftovers into freezer-safe containers, and thaw overnight in the fridge before reheating. The crema is best made fresh but can be prepared ahead and kept refrigerated for a day or two.
Reheating
Reheat the skillet gently on the stove over medium heat, stirring occasionally until warmed through. Add the crema only after reheating to preserve its creamy consistency and bright flavor. This method keeps your leftovers tasting as fresh as when originally made.
FAQs
Can I use a different type of sausage?
Absolutely! While Andouille provides a smoky, spicy character unique to this recipe, you can substitute it with kielbasa, chorizo, or even a milder smoked sausage depending on your preference. Just adjust the seasoning to balance the flavors.
Is this recipe gluten-free?
Yes, this Summer Sausage Skillet with Andouille and Vegetables topped with Basil Cilantro Crema Recipe is naturally gluten-free, as long as you ensure your sausage and condiments do not contain hidden gluten additives.
Can I make the basil cilantro crema vegan?
To make a vegan version, swap out the mayonnaise and sour cream for plant-based alternatives like vegan mayo and cashew cream, and proceed with the same preparation. The crema will still be creamy and flavorful.
How spicy is this dish?
The heat level depends on your choice of sausage and whether you add optional peppers. Andouille sausage has a gentle kick, but adding poblano or jalapeno peppers brings more spiciness. You can tailor the dish to your heat preference easily.
Can I prepare this skillet on a grill?
Yes! After cooking the sausage and grilling the corn, you can toss everything in a grill-safe skillet to cook the vegetables. This adds a subtle smoky flavor and is perfect for outdoor entertaining or warmer days.
Final Thoughts
If you’re looking for a dish that’s easy to make, bursting with flavor, and flexible enough for different tastes and occasions, don’t hesitate to try the Summer Sausage Skillet with Andouille and Vegetables topped with Basil Cilantro Crema Recipe. It’s one of those meals that feels both festive and comfortingly familiar, making it a sure winner when feeding family or friends. Once you try it, I bet it will become a regular in your rotation too!
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Summer Sausage Skillet with Andouille and Vegetables topped with Basil Cilantro Crema Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 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 or any time you crave a hearty, colorful dish. Featuring smoky and spicy Andouille sausage, charred sweet corn, tender sautéed vegetables, and a zesty basil cilantro crema, this recipe brings together a delightful balance of textures and fresh herbal notes. It’s an easy-to-make, comforting skillet meal that can be enjoyed on its own or served over rice for an extra filling option.
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
- Optional: Poblano or Jalapeno pepper for extra heat or spice
- For topping: 1/8 cup basil and cilantro each, chopped
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
- 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 the crema for about 10 minutes if you plan to use it later to allow the 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 approximately 3 minutes on each side until browned and cooked through. Remove the sausage from the skillet and set aside.
- Cook the Corn: Preheat your grill or use the skillet. Grill the corn on the cob for about 4 minutes on each side until tender and lightly charred. Once cooked, cut the corn kernels off the cob and set aside.
- Cook the Vegetables: Using the same skillet, add the diced red onion and sauté for 3 to 5 minutes until softened. Add the chopped red and orange peppers and continue to cook for another 3 to 5 minutes. Then add the zucchini along with garlic salt, sea salt, and fresh cracked black pepper. Cook together for an additional 3 to 5 minutes, allowing the zucchini to develop a slight char for added flavor.
- Combine the Ingredients: Return the cooked sausage and corn kernels to the skillet with the vegetables. Sauté everything together for 2 minutes to blend the flavors. Then let the skillet sit for 3 minutes off the heat. Add the chopped basil and cilantro topping and gently toss to combine.
- Serve: Serve the skillet mixture as is for a wholesome meal or spoon it over rice for a heartier dish. Drizzle generously with the prepared Basil Cilantro Crema and garnish with additional sea salt and freshly cracked black pepper to taste.
Notes
- For additional heat, add chopped Poblano or Jalapeno peppers when cooking the vegetables.
- The Basil Cilantro Crema can be made ahead and refrigerated for up to 24 hours to enhance flavor.
- Serve over rice, quinoa, or your preferred grain for a more filling meal.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- For a smoky flavor, consider grilling the sausage alongside the corn rather than pan-cooking.
