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Summer Sausage Skillet with Andouille Sausage

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Summer Sausage Skillet with Andouille Sausage is a vibrant and flavorful dish featuring smoky sausage, colorful vegetables, and a creamy basil cilantro crema. Perfect for summer meals and easy to make!

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-5 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

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 added heat

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. For the Basil Cilantro Crema: Blend all the ingredients for the Basil Cilantro Crema in a food processor until smooth. Set aside and refrigerate if not using immediately.
  2. For the Sausage Skillet: Heat the olive oil in a pan over medium-high heat until shimmering. Add the Andouille sausage slices and cook for 3 minutes per side, then remove from the pan and set aside.
  3. Preheat the grill or another skillet for the corn. Once hot, add the corn cobs and cook for about 4 minutes per side over medium heat. For an outdoor grill, place the corn directly over the flame, close the lid, and cook for even charring.
  4. Without wiping the skillet, add diced red onion and cook for 3-5 minutes until softened. Then, add the red and orange peppers and cook for another 3-5 minutes until they slightly char.
  5. Add the zucchini, garlic salt, sea salt, and black pepper to the skillet. Stir to combine and cook for another 3-5 minutes, ensuring the zucchini gets some char. Stir regularly to avoid overcooking.
  6. Once the corn is done, cut the kernels off the cob and add them to the skillet along with the cooked sausage. Stir and cook for about 2 minutes to combine the flavors. Turn off the heat and remove the skillet from the burner.
  7. Let the skillet cool for 3 minutes, then add the chopped cilantro and basil. Toss everything together.
  8. Serve the skillet alone with a generous spoonful of Basil Cilantro Crema or serve over rice for added texture. Season with extra salt and pepper to taste.

Notes

  • Leftovers can be stored in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave until heated through.
  • For extra heat, add diced poblano or jalapeno pepper to the skillet or the crema.
  • For a vegetarian version, omit the sausage and add more vegetables like mushrooms or eggplant.
  • If Andouille sausage isn’t available, use chorizo or smoked sausage for a similar flavor profile.

Nutrition

Find it online: https://cheftinaskitchen.com/summer-sausage-skillet-with-andouille-sausage/