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
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
- 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.
