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–+ servings
Melany

Summer Sausage and Andouille Sausage Skillet is delicious!

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 -5 servings
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra virgin olive oil13.5 ounces Andouille sausage sliced ½-inch thick1/3 cup diced red onion1 red bell pepper, chopped1 orange bell pepper, chopped2 small to medium zucchini, sliced and quartered1/2 teaspoon garlic salt1/4 teaspoon sea salt1/8 teaspoon fresh cracked black pepper2 ears of corn1/8 cup chopped fresh basil1/8 cup chopped fresh cilantroOptional: chopped poblano or jalapeño for extra spice
  • For the Basil Cilantro Crema:1/2 cup mayonnaise1/4 cup sour cream1/3 cup packed fresh basil1/4 cup packed fresh cilantro1 tablespoon extra virgin olive oil1/2 teaspoon garlic salt1/4 teaspoon white pepperJuice of 1/2 lime about 1/2 to 1 tablespoon

Method
 

  1. In a food processor, blend all ingredients for the basil cilantro crema until smooth. Set aside or refrigerate until ready to serve.
  2. 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.
  3. Grill corn on an open flame or grill pan for about 4 minutes per side until slightly charred. Set aside.
  4. In the same skillet (with sausage drippings), add diced red onion and sauté for 3–5 minutes until softened.
  5. Add red and orange bell peppers, cook another 3–5 minutes, allowing them to develop slight char.
  6. Add zucchini, garlic salt, sea salt, and black pepper. Sauté 3–5 more minutes, ensuring zucchini contacts the pan for browning.
  7. 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.
  8. Remove from heat and let cool for 3 minutes. Stir in chopped basil and cilantro.
  9. 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.

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