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
Scale
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.
