Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe
If you’re craving a bold, colorful, and utterly satisfying meal that comes together in just one pan, you have to try this Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe. It’s a vibrant medley of smoky Andouille sausage, sweet grilled corn, and tender zucchini, all elevated by a luscious, herb-packed crema that ties every element together beautifully. This dish is perfect for warming up weeknights or impressing friends at a casual gathering, delivering layers of flavor that will keep you coming back for more.
Ingredients You’ll Need
These ingredients are simple, fresh, and totally essential to creating the rich and hearty taste of this skillet. Each one brings a unique texture, color, or flavor that makes the dish truly pop.
- Extra virgin olive oil: Adds a smooth, fruity richness, perfect for sautéing and binding flavors.
- Andouille sausage: The spicy, smoky star protein, sliced just right to get a nice sear.
- Diced red onion: Provides sweetness and depth as it softens in the pan.
- Red and orange peppers: Bring vibrant color and a fresh crunch to the skillet.
- Small to medium zucchini: Adds tender bite and soaks up the bold flavors beautifully.
- Garlic salt, sea salt, and fresh cracked black pepper: Season perfectly to create balanced, savory layers.
- Fresh corn ears: Grilled for a touch of smoky sweetness that complements the sausage.
- Basil and cilantro: Fresh herbs that brighten the dish and take it to the next level in both aroma and taste.
- Mayonnaise and sour cream for the crema: Combine for a creamy, tangy topping that cools and balances the spice.
How to Make Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe
Step 1: Prepare the Basil Cilantro Crema
This bright and creamy topping is what sets the Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe apart. Simply blend mayonnaise, sour cream, fresh basil, cilantro, olive oil, garlic salt, white pepper, and fresh lime juice until silky smooth. Pop it in the fridge to chill and let those flavors meld while you prepare the rest.
Step 2: Cook the Andouille Sausage
Heat a splash of olive oil in your skillet over medium-high heat. Lay down your sliced Andouille sausage and let it sizzle until each side gets a gorgeous golden crust—about 3 minutes per side. This step develops that irresistible smoky, spicy flavor that defines the dish. Once cooked, remove the sausage and set aside, making sure to keep those flavorful browned bits in the pan.
Step 3: Grill the Corn
Whether on a grill or right in the skillet, cook your corn ears 4 minutes per side until slightly charred and smoky sweet. Then, slice the kernels off the cob to mix into the skillet later for a pop of sweetness and texture.
Step 4: Sauté the Vegetables
Using the same skillet (your flavor base is already built here!), add diced red onions and cook them until soft and fragrant. Next, toss in the red and orange peppers, letting them soften and release their natural sweetness. Finish with the zucchini and seasoning—garlic salt, sea salt, and cracked black pepper—and cook until the zucchini edges are lightly charred. This beautifully layered vegetable mix adds freshness and color to the dish.
Step 5: Combine and Finish
Return the Andouille sausage and grilled corn to the skillet and give everything a good toss to meld the savory, sweet, and smoky notes. Let the skillet rest a few minutes off the heat so the flavors harmonize. Just before serving, sprinkle in fresh chopped basil and cilantro for a bright herbal burst.
How to Serve Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe
Garnishes
Drizzle a generous amount of the Basil Cilantro Crema over the skillet right before serving—it adds a cool contrast to the smoky sausage and veggies. Finish with a pinch of sea salt and freshly cracked black pepper for added popping flavor and texture.
Side Dishes
This skillet is hearty enough to enjoy on its own, but it’s also a brilliant partner to simple steamed rice or even creamy grits. A light green salad or crusty bread can round out the meal nicely if you want to add a refreshing or crunchy element.
Creative Ways to Present
For a vibrant party spread, serve the Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe in individual cast-iron skillets, topped with small dollops of crema and fresh herbs. You can also stuff warm tortillas with the mix for a fun taco night twist or serve over polenta for a comforting flair that everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftovers stay well covered in the refrigerator for up to 3 days. Store the crema separately to keep it fresh and creamy, then simply reheat the skillet meal before serving and add the crema afterward.
Freezing
This dish freezes wonderfully. Portion it out into airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop, stirring occasionally.
Reheating
Reheat in a skillet over low to medium heat until warmed through, adding a splash of water or broth if needed to keep veggies tender and prevent sticking. Top with the chilled basil cilantro crema right before serving to maintain its bright flavor and creamy texture.
FAQs
Can I substitute the Andouille sausage with another type of sausage?
Absolutely! While Andouille offers a signature smoky and spicy kick, you can swap it for kielbasa, chorizo, or even a milder smoked sausage depending on your preference. Just adjust the seasoning accordingly.
Is it possible to make the Basil Cilantro Crema dairy-free?
Yes, you can use plant-based mayonnaise and sour cream alternatives to keep things dairy-free. The fresh herbs and lime juice will keep the crema flavorful and fresh.
Can I add more heat to the dish?
Definitely! Including jalapeno or poblano peppers as suggested in the recipe adds a nice spicy element. You can also top the finished dish with a sprinkle of chili flakes or hot sauce.
How do I keep the vegetables from getting mushy?
Cooking the vegetables over medium heat without overcrowding the skillet helps them soften while retaining a slight bite. Sautéing in stages, as the recipe outlines, prevents mushiness.
Can this recipe be doubled for a larger group?
For sure! Just use a larger skillet or a wok to give everything enough space to cook evenly. You may need to adjust cooking times slightly but keep the method the same.
Final Thoughts
This Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe is one of those radiant, full-flavored dishes you’ll want to make over and over again. It’s straightforward, packed with personality, and brimming with vibrant colors and fresh tastes. I can’t wait for you to experience how those smoky sausage slices mingle with grilled corn and garden-fresh veggies, all brought together by that dreamy, herby crema. Give this recipe a go, and you might just find your new favorite summer skillet!
Print
Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Summer Sausage Skillet with Andouille Sausage is a vibrant, flavorful one-pan meal combining smoky sausage, fresh vegetables, and sweet grilled corn, all brought together with a creamy basil cilantro crema. Perfect for a quick and satisfying dinner, it offers a balance of savory, smoky, and fresh herbaceous flavors with a touch of creaminess.
Ingredients
Sausage and Vegetables
- 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
- Optional: Poblano or Jalapeno pepper for added heat and spice
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)
Topping
- 1/8 cup basil, chopped
- 1/8 cup cilantro, chopped
Instructions
- Make the Basil Cilantro Crema: In a food processor, blend together the mayonnaise, sour cream, basil, cilantro, extra virgin olive oil, garlic salt, white pepper, and lime juice until smooth. Refrigerate for about 10 minutes if you plan to use it later in the recipe.
- Cook the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook it for about 3 minutes on each side until browned and cooked through. Remove the sausage from the skillet and set aside.
- Cook the Corn: Preheat your grill or an additional skillet. Grill the corn ears directly for about 4 minutes per side until they have a nice char and are fully cooked. Once done, 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 over medium heat for 3 to 5 minutes until the onions are softened. Next, add the chopped red and orange peppers and cook for another 3 to 5 minutes until they begin to soften. Finally, add the sliced and quartered zucchini along with garlic salt, sea salt, and freshly cracked black pepper, cooking for an additional 3 to 5 minutes to allow the zucchini to get slightly charred and tender.
- Combine the Ingredients: Return the cooked sausage and the grilled corn kernels to the skillet with the vegetables. Sauté everything together for about 2 minutes, allowing the flavors to meld. Then let the entire skillet mixture sit for 3 minutes. Stir in the chopped basil and cilantro gently to finish.
- Serve: Serve the Summer Sausage Skillet hot, either on its own or over rice. Drizzle generously with the prepared Basil Cilantro Crema and add extra sea salt and freshly cracked pepper to taste for garnish.
Notes
- Optional: Add diced Poblano or Jalapeno peppers for additional heat.
- Grilling the corn adds a smoky flavor that complements the sausage and veggies.
- Make the Basil Cilantro Crema ahead of time and refrigerate to let flavors meld even more.
- This dish pairs well with steamed rice, quinoa, or crusty bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
