Description
This Summer Sausage Skillet with Andouille Sausage is a vibrant, flavorful one-pan meal featuring smoky and spicy sausage, fresh seasonal vegetables, and a zesty Basil Cilantro Crema. Perfect for a quick and satisfying dinner, it combines the smoky char of grilled corn and sautéed vegetables with herbs and a creamy topping to elevate every bite.
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 black pepper to taste
- 1/8 cup chopped basil
- 1/8 cup chopped cilantro
- Optional: Poblano or Jalapeno pepper for heat
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
- Make 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 the 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.
- Cook the Corn: Preheat your grill or a separate skillet. Grill the corn for 4 minutes per side, turning until cooked and slightly charred. Once cooked, cut the corn kernels off the cob and set aside.
- Cook the Vegetables: In the same skillet used for the sausage, add the diced red onion and cook for 3-5 minutes until softened. Add the chopped red and orange peppers and cook for another 3-5 minutes. Then add the zucchini along with garlic salt, sea salt, and black pepper. Cook for an additional 3-5 minutes, allowing the zucchini to develop a slight char for deeper flavor.
- Combine the Ingredients: Add the cooked sausage and grilled corn kernels back into the skillet with the vegetables. Sauté everything together for 2 minutes to combine flavors. Let the mixture rest in the skillet for 3 minutes to meld.
- Finish and Serve: Stir in the chopped basil and cilantro gently. Serve the skillet as is or over rice. Drizzle generously with the Basil Cilantro Crema and garnish with extra sea salt and cracked black pepper to taste.
Notes
- For added heat, include chopped Poblano or Jalapeno peppers when cooking the vegetables.
- Grilling the corn adds a delicious smoky flavor, but if unavailable, you can boil or roast the corn instead.
- This dish can easily be served over rice, quinoa, or with crusty bread for a hearty meal.
- The Basil Cilantro Crema can be prepared ahead and refrigerated to save time.
- If preferred, turkey or chicken sausage can be substituted for a leaner option.
