Description
This vibrant Summer Sausage Skillet is a colorful, flavor-packed one-pan meal that brings garden-fresh veggies and smoky Andouille sausage together in perfect harmony. Tossed with grilled corn and topped with a zesty basil cilantro crema, it’s a warm-weather favorite you’ll want to make on repeat.
Ingredients
1 tablespoon extra virgin olive oil
13.5 ounces Andouille sausage, sliced ½-inch thick
1/3 cup diced red onion
1 red bell pepper, chopped
1 orange bell pepper, chopped
2 small to medium zucchini, sliced and quartered
1/2 teaspoon garlic salt
1/4 teaspoon sea salt
1/8 teaspoon fresh cracked black pepper
2 ears of corn
1/8 cup chopped fresh basil
1/8 cup chopped fresh cilantro
Optional: chopped poblano or jalapeño for extra spice
For the Basil Cilantro Crema:
1/2 cup mayonnaise
1/4 cup sour cream
1/3 cup packed fresh basil
1/4 cup packed fresh cilantro
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic salt
1/4 teaspoon white pepper
Juice of 1/2 lime (about 1/2 to 1 tablespoon)
Instructions
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In a food processor, blend all ingredients for the basil cilantro crema until smooth. Set aside or refrigerate until ready to serve.
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Heat olive oil in a skillet over medium-high heat. Add sliced sausage and cook for 3 minutes per side. Remove from skillet and set aside.
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Grill corn on an open flame or grill pan for about 4 minutes per side until slightly charred. Set aside.
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In the same skillet (with sausage drippings), add diced red onion and sauté for 3–5 minutes until softened.
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Add red and orange bell peppers, cook another 3–5 minutes, allowing them to develop slight char.
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Add zucchini, garlic salt, sea salt, and black pepper. Sauté 3–5 more minutes, ensuring zucchini contacts the pan for browning.
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Slice grilled corn kernels off the cob and add them along with the sausage back to the skillet. Stir and cook together for 2 minutes.
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Remove from heat and let cool for 3 minutes. Stir in chopped basil and cilantro.
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Serve warm over rice or on its own, drizzled with basil cilantro crema.
Notes
This dish is flexible—use any combination of summer vegetables you have on hand. For extra heat, add sliced jalapeños or poblanos. The crema can be made a day ahead and stored in the fridge. Leftovers keep well for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American