Description

This Summer Sausage Skillet with Andouille Sausage is a quick and flavorful one-pan meal featuring savory sausage, fresh vegetables, and a creamy Basil Cilantro Crema. Perfect for dinner or meal prep, this dish is packed with flavor and texture!

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 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)

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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. Remove from the skillet and set aside.
Cook the Corn: Preheat your grill or skillet. Grill the corn for 4 minutes per side, or until cooked. Cut the corn off the cob and set aside.
Cook the Vegetables: In the same skillet, 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. Add the zucchini, garlic salt, sea salt, and black pepper. Cook for another 3-5 minutes, allowing the zucchini to slightly char.
Combine the Ingredients: Add the cooked sausage and corn to the skillet. Sauté for another 2 minutes to combine all the flavors. Let it sit for 3 minutes. Add chopped basil and cilantro, and toss gently.
Serve: Serve the skillet as is, or over rice. Drizzle with the Basil Cilantro Crema and garnish with sea salt and cracked black pepper to taste.

Notes

If you prefer more spice, add chopped Poblano or Jalapeno peppers to the skillet.

This recipe is customizable. Swap the Andouille sausage for Italian sausage or chicken sausage for different flavor profiles.

If you’re looking for a vegetarian option, replace the sausage with sautéed vegetables or plant-based sausage.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet Cooking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 900mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 25g
Cholesterol: 60mg