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There is something unmistakably comforting about a one-pan meal that bursts with bold flavors and fresh herbs. The Summer Sausage Skillet with Andouille and Fresh Herb Cream Recipe does exactly that – it’s a vibrant, hearty dish where smoky Andouille sausage meets colorful summer vegetables, all heightened by a luscious, creamy basil cilantro crema. This recipe is perfect for warm evenings when you want dinner to feel special without spending hours in the kitchen. Trust me, once you try it, this skillet will become your go-to for effortless, satisfying meals that bring friends and family right to the table with smiles.
Ingredients You’ll Need
This dish shines due to the simplicity of its ingredients, each chosen to bring out incredible flavor, texture, and eye-catching color. From the spicy Andouille sausage to the fresh herbs in the crema, everything works together beautifully.
- Extra virgin olive oil: Provides a rich base for cooking and adds fruity depth to the pan.
- Andouille sausage: The star protein, offering smoky, spicy notes that make the skillet unforgettable.
- Diced red onion: Adds subtle sweetness and a bit of crunch when cooked down.
- Red and orange peppers: Bright colors and natural sweetness that balance the spice.
- Zucchini: Offers light, fresh texture that soaks up all the skillet flavors.
- Garlic salt and sea salt: Amplify the savory taste at every step.
- Fresh cracked black pepper: Adds a mild heat and complexity.
- Fresh corn on the cob: Sweetness and a slight char make the dish feel truly summery.
- Basil and cilantro: The fresh herb duo for brightness in the cilantro basil crema and final toss.
- Mayonnaise and sour cream: Creamy base for the herb topping that cools and complements the bold sausage.
- Lime juice: Adds a fresh tang that lifts the whole dish.
- Optional poblano or jalapeno pepper: For those who want an extra kick of heat.
How to Make Summer Sausage Skillet with Andouille and Fresh Herb Cream Recipe
Step 1: Prepare the Basil Cilantro Crema
Start by making that luscious fresh herb cream that will take the skillet to the next level. Blend together mayonnaise, sour cream, packed basil, cilantro, olive oil, garlic salt, white pepper, and fresh lime juice in a food processor until smooth. Pop it in the fridge to chill while you work on the rest – this gives the flavors time to meld beautifully.
Step 2: Cook the Andouille Sausage
Heat a generous tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage, cooking each side for about 3 minutes to get a satisfying sear. This step locks in those smoky, spicy flavors. Once browned, remove the sausage from the skillet and set it aside – don’t clean the pan, all those fond layers will add flavor to the veggies.
Step 3: Grill the Corn
Whether you have a grill or use the same skillet, cook the ears of corn for about 4 minutes per side until tender with a slight char that intensifies their natural sweetness. Once cooked, carefully cut the kernels off the cob and set them aside; these juicy bites will add bursts of summer to your skillet.
Step 4: Sauté the Vegetables
Returning to the skillet, toss in the diced red onion and cook until softened, about 3 to 5 minutes. Next, add the red and orange peppers, sautéing another 3 to 5 minutes to bring out their sweetness. Finally, stir in sliced zucchini quarters along with the garlic salt, sea salt, and fresh cracked black pepper. Cook until the zucchini develops a lovely slight char—this adds smoky, caramelized notes that make the veggies irresistible.
Step 5: Combine and Finish
Time to bring it all together. Add the cooked Andouille sausage and the grilled corn kernels back into the skillet. Sauté everything together for 2 minutes, allowing the flavors to intermingle perfectly. Let the skillet sit for 3 minutes off the heat so the ingredients can settle and the aroma fills your kitchen. Finally, toss in chopped basil and cilantro, giving the dish that bright, fresh herbal kick just before serving.
How to Serve Summer Sausage Skillet with Andouille and Fresh Herb Cream Recipe
Garnishes
A final drizzle of the chilled basil cilantro crema over the warm skillet is essential—it adds creamy brightness that balances the spicy sausage perfectly. For an extra touch of flair, sprinkle some additional sea salt and freshly cracked black pepper on top. The crema also brings a luxurious texture that makes every bite feel indulgent yet fresh.
Side Dishes
This skillet works wonderfully on its own for a wholesome meal, but if you want to stretch it or round it out, serve it over a bed of steaming white or brown rice. Quinoa or even buttery couscous are great alternatives too, soaking up any leftover juices. A side salad with crisp greens and a light vinaigrette can add a refreshing contrast to the rich skillet flavors.
Creative Ways to Present
If you’re looking for a fun way to liven up a casual gathering, serve this skillet buffet-style with toppings like extra fresh herbs, lime wedges, and a variety of hot sauces or sliced jalapenos on the side. You could also stuff the cooked mixture into warm flour tortillas for a quick and tasty wrap. The colorful vegetables and vibrant crema make it a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Store any leftover Summer Sausage Skillet with Andouille and Fresh Herb Cream Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen overnight, so you might find leftovers even better the next day!
Freezing
Because of the fresh herbs and crema, freezing is best if done separately. You can freeze the cooked skillet mixture (without the crema) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Prepare a fresh batch of the basil cilantro crema when ready to serve for the best flavor and texture.
Reheating
Reheat the skillet gently in a skillet over medium-low heat or in the microwave until warmed through. Avoid overheating to keep the sausage juicy and the vegetables tender. Add freshly made or leftover basil cilantro crema right before serving for that perfect finishing touch.
FAQs
Can I use a different sausage instead of Andouille?
Absolutely! While Andouille gives the dish its signature smoky and spicy flavor, you can substitute other smoked sausages or even chorizo for a different but equally delicious twist. Just adjust seasoning if needed to balance the spice.
Is the basil cilantro crema dairy-free?
The traditional crema uses mayonnaise and sour cream, both dairy-based. For a dairy-free version, try substituting with vegan mayo and a dairy-free yogurt or sour cream alternative. The fresh herbs and lime will still give it amazing flavor.
Can I make the crema without a food processor?
Yes! You can finely chop the basil and cilantro by hand and whisk all the ingredients together vigorously. It might have a more rustic texture but will be just as tasty and fresh.
What if I don’t have fresh corn on the cob?
Frozen corn kernels work well in a pinch—just thaw and sauté them to bring out some caramelized sweetness before adding to the skillet. It won’t have the same smoky char from grilling but will still be delicious.
Can this recipe be made spicier?
Definitely! Adding chopped jalapenos or poblano peppers as suggested will elevate the heat. You can also sprinkle some crushed red pepper flakes or splash in your favorite hot sauce to kick up the spice level exactly how you like it.
Final Thoughts
I truly can’t recommend you try the Summer Sausage Skillet with Andouille and Fresh Herb Cream Recipe enough. It’s that perfect balance of smoky, sweet, spicy, and fresh, all coming together effortlessly in one skillet. Whether you’re cooking for a weeknight dinner or a weekend get-together, this recipe brings warmth and bold flavor to your table. So grab your skillet, some colorful veggies, and your favorite Andouille sausage, and get ready for a truly delicious summer meal that will have everyone asking for seconds!
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Summer Sausage Skillet with Andouille and Fresh Herb Cream 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 vibrant Summer Sausage Skillet with Andouille Sausage is a flavorful one-pan meal combining smoky sausage, grilled corn, and a medley of sautéed vegetables. Enhanced with a fresh basil cilantro crema, this dish is perfect for a quick and satisfying 30-minute dinner that bursts with summer flavors.
Ingredients
Sausage and Vegetables
- 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 added heat
- 1/8 cup basil, chopped (for topping)
- 1/8 cup cilantro, chopped (for topping)
Basil Cilantro Crema
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup packed basil
- 1/4 cup packed cilantro
- 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 not using immediately 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 browned and heated through. Remove the sausage from the skillet and set aside.
- Cook the Corn: Preheat your grill or use the same skillet. Grill the ears of corn for 4 minutes on each side until cooked and slightly charred. Remove the kernels from the cob and set aside.
- Sauté the Vegetables: In the same skillet, add the diced red onion and cook for 3 to 5 minutes until softened. Then add the chopped red and orange peppers and sauté for another 3 to 5 minutes. Add the zucchini, garlic salt, sea salt, and black pepper, cooking for an additional 3 to 5 minutes until the zucchini starts to get a slight char.
- Combine Ingredients: Return the cooked sausage and corn kernels to the skillet with the vegetables. Sauté everything together for 2 minutes to blend flavors. Turn off the heat and let the skillet rest for 3 minutes. Add the chopped basil and cilantro, tossing gently to incorporate.
- Serve: Serve the skillet as is or over steamed rice. Drizzle with the prepared Basil Cilantro Crema and garnish with additional sea salt and cracked black pepper to taste.
Notes
- For added spice, incorporate diced Poblano or Jalapeno peppers when cooking the vegetables.
- The Basil Cilantro Crema can be made a day ahead to deepen the flavor.
- Grilling the corn adds a smoky flavor, but pan-roasting in the skillet is a suitable alternative if a grill is unavailable.
- This recipe pairs well with steamed rice, quinoa, or crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
