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
Scale
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
