Why You’ll Love This Recipe

One-Pan Meal – Everything comes together in one skillet, making cleanup a breeze!
Packed with Flavor – The combination of Andouille sausage, sweet peppers, zucchini, and corn brings incredible depth of flavor and texture.
Fresh and Herbaceous – The Basil Cilantro Crema adds a creamy, tangy finish, elevating the dish with fresh garden flavors.
Customizable – Feel free to adjust the heat level by adding Poblano or Jalapeno peppers if you like a bit more spice.
Quick and Easy – With a prep time of just 10 minutes and a cook time of 20 minutes, this meal is perfect for busy weeknights or weekend dinners.

Ingredients

For the Summer Sausage Skillet:

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
For topping: 1/8 cup basil and cilantro each
Optional: Poblano or Jalapeno pepper for those who like more heat or 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Make the Basil Cilantro Crema

Blend the 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: Set the crema aside, or refrigerate for about 10 minutes if you plan to use it later.

Step 2: Cook the Sausage

Cook the Sausage: Heat the olive oil in a large skillet over medium to high heat. When the oil is shimmering, add the sliced Andouille sausage. Cook for 3 minutes per side, then remove the sausage from the skillet and set aside.

Step 3: Cook the Corn

Grill the Corn: Preheat the grill or skillet. Add the corn cobs and cook for 4 minutes per side over medium heat. If grilling, place the corn directly over an open flame, and close the grill lid to retain heat.
Cut the Corn: Once cooked, cut the corn off the cob and set aside.

Step 4: Cook the Vegetables

Cook the Onions and Peppers: In the same skillet (without wiping it out), add the diced red onion. Cook for 3-5 minutes until softened. Add the chopped red and orange peppers and cook for another 3-5 minutes on medium to high heat to get some char on the veggies.
Add the Zucchini: Add the zucchini, garlic salt, sea salt, and freshly cracked black pepper to the pan. Stir and cook for another 3-5 minutes, ensuring the zucchini touches the bottom of the pan for a slight char. Stir regularly to avoid overcooking.

Step 5: Combine the Ingredients

Add Sausage and Corn: Once the vegetables are cooked, add the cooked sausage and corn to the skillet. Sauté for another 2 minutes to combine the flavors.
Finish the Dish: Turn off the heat and let the skillet sit for about 3 minutes. Add the chopped basil and cilantro, then give everything a gentle toss.

Step 6: Serve

Serve: Serve the sausage skillet as is or over rice for a heartier meal. Top with a generous drizzle of the Basil Cilantro Crema and additional sea salt and freshly cracked black pepper to taste.

Servings and Timing

Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 to 5 servings

Variations

Spicy Kick: Add chopped Poblano or Jalapeno peppers to the skillet for some added heat and flavor.
Vegetarian Option: Swap the sausage with a plant-based sausage or use additional vegetables like mushrooms for a vegetarian-friendly version.
Grilled Corn: If you don’t have a grill, you can cook the corn in a skillet or boil it, though grilling will give it a nice smoky flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, simply warm the skillet on the stove over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave for a quicker option.

FAQs

1. Can I use a different type of sausage?

Yes, feel free to swap the Andouille sausage with another type of sausage such as Italian sausage, or chicken sausage for different flavor profiles.

2. Can I make this recipe ahead of time?

You can prep the ingredients ahead of time and cook the dish just before serving. If making ahead, store the vegetables, sausage, and corn separately in the fridge and combine them right before serving.

3. What can I serve this dish with?

This dish pairs wonderfully with rice, quinoa, or a simple salad on the side. It’s also great on its own for a lighter meal.

4. Can I freeze the leftovers?

Yes, you can freeze the sausage and vegetable mixture in an airtight container for up to 2 months. Reheat it in the skillet before serving.

5. Can I skip the crema?

Yes, you can skip the crema if you prefer a lighter dish, or substitute it with Greek yogurt for a tangy twist.

Conclusion

This Summer Sausage Skillet with Andouille Sausage is an easy, flavorful, and satisfying meal perfect for any occasion. Packed with savory sausage, fresh vegetables, and complemented by the creamy Basil Cilantro Crema, it’s a complete meal in one pan. Whether you’re serving it for dinner or preparing it for meal prep, this dish is guaranteed to be a hit!