Description
This Summer Sausage Skillet with Andouille Sausage is a vibrant and flavorful one-pan meal combining smoky and spicy sausage, fresh summer vegetables, and a zesty basil cilantro crema. Perfect for a quick and satisfying dinner, this dish features sautéed sausage, grilled corn, and charred veggies, all brought together with fresh herbs and a creamy, tangy topping.
Ingredients
Scale
For the Skillet:
- 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
- 1/8 cup cilantro, chopped
For the 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, combine mayonnaise, sour cream, basil, cilantro, olive oil, garlic salt, white pepper, and lime juice. Blend until smooth. Refrigerate for about 10 minutes if not using immediately to chill and meld flavors.
- Cook the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook for 3 minutes on each side until nicely browned and heated through. Remove the sausage from the skillet and set aside.
- Cook the Corn: Preheat a grill or use the same skillet. Grill the corn on the cob for about 4 minutes per side until cooked and slightly charred. Then, cut the kernels off the cob and set aside.
- Cook the Vegetables: In 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 cook for another 3 to 5 minutes. Add the zucchini along with garlic salt, sea salt, and cracked black pepper. Cook another 3 to 5 minutes, allowing the zucchini to develop a slight char.
- Combine the Ingredients: Return the cooked sausage and corn kernels to the skillet with the vegetables. Sauté together for 2 more minutes to blend flavors. Remove skillet from heat and let it sit for 3 minutes. Add chopped basil and cilantro, tossing gently to combine.
- Serve: Serve the skillet on its own or over rice. Drizzle with the prepared Basil Cilantro Crema and garnish with additional sea salt and cracked black pepper to taste.
Notes
- Optional peppers like poblano or jalapeno can be added for a spicier kick.
- Grilling the corn enhances its sweetness and adds smoky flavor, but it can also be cooked in the skillet if needed.
- The Basil Cilantro Crema can be made ahead and refrigerated to save time.
- This recipe pairs well with steamed rice or crusty bread to soak up the flavorful juices.
- Adjust seasoning as needed depending on the saltiness of the Andouille sausage used.
