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Summer Sausage Skillet with Andouille Sausage

Summer Sausage Skillet with Andouille Sausage
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Transform your weeknight dinners with this Summer Sausage Skillet featuring Andouille sausage and an array of fresh vegetables. Ready in just 30 minutes, this vibrant dish bursts with flavor thanks to the combination of savory sausage and seasonal veggies like zucchini, peppers, and corn. Topped with a creamy Basil Cilantro Crema, it’s perfect for family gatherings or meal prepping.

Ingredients

Scale
  • 1 tbsp extra virgin olive oil
  • 13.5 oz Andouille sausage or substitute with chicken or turkey sausage, sliced about 1/2 in 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
  • 1/8 cup of basil, packed
  • 1/8 cup of cilantro, packed
  • Optional: Poblano or Jalapeno pepper for a spicier kick
  • For the Basil Cilantro Crema: 1/2 cup mayonnaise, 1/4 cup sour cream, 1/3 cup basil, packed, 1/4 cup cilantro, packed, 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

  1. Blend the ingredients for the Basil Cilantro Crema in a food processor until smooth. Set aside.
  2. Heat olive oil in a skillet over medium-high heat. Cook sliced Andouille sausage until browned, about 3 minutes per side. Remove from pan.
  3. Grill corn cobs until charred, about 4 minutes per side.
  4. In the same skillet, sauté diced onion until softened, then add chopped peppers and zucchini with seasonings. Cook until tender.
  5. Cut kernels off grilled corn and mix back into the skillet along with cooked sausage; sauté briefly to combine.
  6. Stir in freshly chopped basil and cilantro before serving.

Nutrition

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