Description
A vibrant and savory Summer Sausage Skillet featuring spicy andouille sausage sautéed with colorful bell peppers, zucchini, cherry tomatoes, and aromatic spices, perfect for a quick and hearty weeknight meal.
Ingredients
Scale
Sausage and Oil
- 12 oz andouille sausage, sliced into rounds
- 2 tablespoons olive oil
Vegetables
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
- 2 cloves garlic, minced
Spices and Garnish
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat Oil and Brown Sausage: Heat olive oil in a large skillet over medium-high heat. Add sliced andouille sausage and cook until browned on both sides. Remove from skillet and set aside.
- Sauté Vegetables: In the same skillet, add the red and yellow bell peppers, zucchini, red onion, and minced garlic. Sauté for 5–6 minutes until the vegetables begin to soften.
- Add Spices: Stir in smoked paprika, dried thyme, salt, and black pepper, ensuring the vegetables are coated evenly with the spices.
- Cook Cherry Tomatoes: Add the halved cherry tomatoes and cook for another 2 minutes until they are slightly blistered.
- Combine Sausage and Vegetables: Return the browned sausage to the skillet and toss everything together. Heat through thoroughly.
- Garnish and Serve: Garnish with freshly chopped parsley and serve immediately for best flavor.
Notes
- Use a high-quality andouille sausage for the best smoky and spicy flavors.
- Feel free to substitute zucchini with yellow squash or add mushrooms for more variety.
- You can adjust the seasoning by adding cayenne pepper for extra heat.
- This skillet meal pairs well with steamed rice, crusty bread, or a simple green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
