Description
This Summer Sausage Skillet with Andouille Sausage is a vibrant and flavorful one-pan meal combining smoky sausage, fresh summer vegetables, and a tangy basil cilantro crema. Perfect for a quick and satisfying dinner, it features grilled corn, sautéed peppers, and zucchini cooked to perfection with aromatic herbs and spices, all complemented by a creamy homemade sauce.
Ingredients
Scale
Main Ingredients
- 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
- 1/8 cup basil, chopped
- 1/8 cup cilantro, chopped
- Optional: Poblano or Jalapeno pepper for more heat or spice
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
- Prepare 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 using later.
- Cook Andouille Sausage: Heat the olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook for 3 minutes per side until browned and cooked through. Remove from the skillet and set aside.
- Grill the Corn: Preheat your grill or skillet. Grill the corn ears for 4 minutes per side, or until tender and charred. Remove from heat, cut the corn off the cob, and set aside.
- Sauté Vegetables: Using the same skillet, add diced red onion and cook for 3-5 minutes until softened. Add chopped red and orange peppers and cook for an additional 3-5 minutes. Next, add the zucchini along with garlic salt, sea salt, and black pepper. Cook for another 3-5 minutes, allowing the zucchini to develop a slight char.
- Combine and Heat Through: Return the cooked sausage and grilled corn to the skillet. Sauté everything together for 2 minutes to blend the flavors. Let the mixture sit for 3 minutes off heat. Then, add chopped basil and cilantro, and gently toss to combine.
- Serve: Serve the skillet dish as is or over rice. Drizzle with the prepared Basil Cilantro Crema and garnish with additional sea salt and freshly cracked black pepper to taste.
Notes
- For added spice, include chopped Poblano or Jalapeno peppers when sautéing the vegetables.
- The Basil Cilantro Crema can be made ahead and refrigerated for up to 24 hours.
- If grilling corn is not an option, you can boil the corn ears for 8-10 minutes before cutting off the kernels.
- Serve over rice, quinoa, or alongside a fresh salad for a complete meal.
- Use gluten-free sausage and mayonnaise if you need this dish to be gluten-free.
