If you are craving a vibrant, hearty, and truly flavorful one-pan meal, look no further than this Summer Sausage Skillet with Andouille and Fresh Herb Crema Recipe. It brings together the smoky, spicy punch of Andouille sausage with the freshness of garden vegetables and a luscious basil-cilantro crema that transforms every bite into a celebration of summer’s best flavors. This dish is as much about color and texture as it is about incredible taste, perfect for weeknight dinners or casual weekend gatherings where you want to impress without fuss.
Ingredients You’ll Need
The beauty of this recipe lies in its simple but thoughtful ingredients, each contributing a vital element to the flavor and texture symphony. From colorful peppers to fresh herbs and juicy corn, every item adds its own unique magic.
- Extra virgin olive oil: The essential base for sautéing and adding a smooth, fruity richness to the skillet.
- Andouille sausage: Spicy and smoky, this sausage is the bold backbone of the dish and elevates the flavor profile.
- Red onion: Adds subtle sweetness and a tender bite when cooked down.
- Red and orange peppers: Bring their bright color and juicy crunch, contributing to both visual appeal and fresh flavor.
- Zucchini: A mild and slightly sweet vegetable that soaks up the sausage’s spice beautifully while adding texture.
- Garlic salt, sea salt, and cracked black pepper: Essential seasonings that balance and enhance all the fresh ingredients.
- Corn on the cob: Grilled for sweetness and smokiness, then cut off for added bite and vibrant color.
- Fresh basil and cilantro: Their aromatic brightness in the skillet and the crema elevate this dish from delicious to unforgettable.
- Mayonnaise and sour cream: Create a creamy, tangy base for the fresh herb crema topping that finishes the skillet with flair.
- Optional: Poblano or Jalapeno pepper: For anyone who loves an extra kick of heat, these peppers are perfect additions.
How to Make Summer Sausage Skillet with Andouille and Fresh Herb Crema Recipe
Step 1: Prepare the Fresh Herb Crema
Start by blending mayonnaise, sour cream, basil, cilantro, olive oil, garlic salt, white pepper, and fresh lime juice until smooth in a food processor. This fresh herb crema is your secret weapon, creating a cool, creamy contrast to the bold skillet flavors. Pop it into the fridge to let those flavors meld while you cook the rest.
Step 2: Brown the Andouille Sausage
Heat olive oil in a large skillet over medium-high heat, then add sliced Andouille sausage. Cook each side for about 3 minutes until it develops a golden crust bursting with smoky spice. Removing it while the pan is still hot means you’ll layer the incredible sausage flavor into the next steps.
Step 3: Grill the Corn
Whether using a grill or skillet, cook the corn on the cob for 4 minutes per side until it gets charred and fragrant. Once cooled slightly, slice the kernels off the cob and set aside. This step infuses the dish with a sweet, slightly smoky pop that pairs perfectly with the sausage and veggies.
Step 4: Sauté the Vegetables
In the same skillet, soften the diced red onion for 3 to 5 minutes until translucent and fragrant. Toss in the red and orange peppers and cook for another few minutes. Finally, add the zucchini along with garlic salt, sea salt, and freshly cracked black pepper. This stage is where your kitchen will start smelling amazing as the veggies caramelize just a bit, adding depth and texture.
Step 5: Combine and Sauté Together
Return the cooked sausage and corn to the skillet and sauté everything for about 2 minutes, teasing the flavors to mingle beautifully. Then, turn off the heat and let the skillet rest for 3 minutes—a brief pause that allows all those layers of flavor to fully develop. Toss in chopped basil and cilantro just before serving to infuse freshness without cooking away their brightness.
Step 6: Plate and Finish with Fresh Herb Crema
Serve this vibrant Summer Sausage Skillet with Andouille and Fresh Herb Crema Recipe straight from the pan or over a bed of rice for an even heartier meal. Generously drizzle with the fresh herb crema and add a final sprinkle of sea salt and cracked black pepper. The creamy, herbaceous drizzle perfectly balances the hearty skillet making it irresistible.
How to Serve Summer Sausage Skillet with Andouille and Fresh Herb Crema Recipe
Garnishes
For garnishes, nothing beats fresh herbs to brighten it up—think an extra handful of chopped basil or cilantro right before serving. A little squeeze of lime or a sprinkle of smoked paprika can also add a lovely zing and color pop, inviting everyone to dig right in.
Side Dishes
This skillet is a flavorful star on its own but pairs wonderfully with simple sides like steamed rice, crusty bread for soaking up the crema, or a light green salad to add crunch and freshness to the meal. For a low-carb option, sautéed greens or cauliflower rice work beautifully.
Creative Ways to Present
Want to impress guests? Serve the skillet in rustic cast iron pans for an authentic, cozy look. Alternatively, fill warm tortilla shells with the skillet mix and crema for quick, festive tacos. You can even transform leftovers into a delicious breakfast hash topped with eggs—the fresh herb crema making a perfect morning sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Summer Sausage Skillet with Andouille and Fresh Herb Crema Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Keep the crema separate to preserve its fresh texture and flavor until ready to serve again.
Freezing
You can freeze the cooked sausage and vegetable mixture, but the fresh herb crema is best made fresh or kept refrigerated for short periods. When freezing the skillet, use a freezer-safe container and try to consume within 2 months for best taste.
Reheating
Reheat leftovers gently in a skillet over low to medium heat to avoid overcooking the vegetables and sausage. Add a splash of water or broth if needed to keep it from drying out. Dollop on fresh herb crema after reheating for that fresh, creamy touch that brightens everything up.
FAQs
Can I use other types of sausage instead of Andouille?
Absolutely! While Andouille brings its signature smoky heat, you can swap in kielbasa, chorizo, or even a milder smoked sausage depending on your taste preferences. Just keep in mind that cooking times may vary slightly.
Is this recipe gluten-free?
Yes, the Summer Sausage Skillet with Andouille and Fresh Herb Crema Recipe is naturally gluten-free as long as you double-check that your sausage and condiments do not contain any gluten additives.
How spicy is this dish?
The dish carries a mild to moderate heat level from the Andouille sausage, but you can adjust the spice by adding poblano or jalapeño peppers for more kick or skipping them for a gentler flavor.
Can I make the fresh herb crema ahead of time?
Yes, the crema can be prepared up to 24 hours in advance and kept chilled. This not only saves time but also allows the flavors to meld together beautifully, making it even more delicious.
What’s the best way to grill corn without an outdoor grill?
If you don’t have access to an outdoor grill, you can grill the corn on a hot grill pan or skillet on the stovetop. Just turn the ears frequently so they char evenly and develop that smoky-sweet flavor.
Final Thoughts
If you’re searching for a dish that feels like summer on a plate, full of texture, color, and bold flavor, this Summer Sausage Skillet with Andouille and Fresh Herb Crema Recipe is a must-try. It’s easy enough for a weeknight yet impressive for guests and keeps well as leftovers. Dive in and savor the layers of smoky sausage, sweet grilled corn, and fresh herbs paired with that creamy, tangy crema—you’ll want to make this one again and again!
Print
Summer Sausage Skillet with Andouille and Fresh Herb Crema Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Summer Sausage Skillet featuring spicy Andouille sausage is a vibrant and flavorful one-pan meal perfect for summer. It combines grilled corn, sautéed colorful peppers, zucchini, and a savory herb-infused sausage, all topped with a refreshing basil cilantro crema. Quick to prepare and loaded with layered textures and tastes, this dish makes a satisfying main course for 4 to 5 servings.
Ingredients
For the 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 black pepper to taste
- 1/8 cup fresh basil, chopped
- 1/8 cup fresh cilantro, chopped
- Optional: Poblano or Jalapeno pepper for added heat
For the Basil Cilantro Crema:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup fresh basil, packed
- 1/4 cup fresh 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)
Instructions
- Prepare 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 not serving immediately to allow flavors to meld.
- Cook the Andouille Sausage: Heat the olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook for about 3 minutes per side until browned and heated through. Remove the sausage from the skillet and set aside.
- Grill the Corn: Preheat your grill or use the same skillet. Grill the ears of corn for approximately 4 minutes per side until cooked and slightly charred. Once grilled, cut the kernels off the cob and set aside.
- Sauté the Vegetables: In the same skillet, add the diced red onion and cook for 3 to 5 minutes until softened. Add the chopped red and orange peppers and continue to cook for another 3 to 5 minutes. Add the sliced and quartered zucchini, garlic salt, sea salt, and freshly cracked black pepper. Cook an additional 3 to 5 minutes, allowing the zucchini to slightly char for enhanced flavor.
- Combine and Finish: Return the cooked Andouille sausage and the grilled corn kernels to the skillet. Sauté everything together for another 2 minutes to meld the flavors. Remove from heat and let the dish sit for 3 minutes. Stir in the chopped fresh basil and cilantro gently to finish.
- Serve: Spoon the skillet mixture onto plates as is or serve over a bed of rice if desired. Drizzle the prepared Basil Cilantro Crema over the top and garnish with additional sea salt and freshly cracked black pepper to taste for extra seasoning.
Notes
- If you prefer more heat, add diced Poblano or Jalapeño peppers with the bell peppers for a spicier flavor.
- For a lighter crema, substitute Greek yogurt in place of mayonnaise or sour cream.
- Leftover skillet mixture can be stored in an airtight container in the refrigerator for up to 3 days.
- This meal pairs nicely with steamed rice, quinoa, or crusty bread to soak up the flavors.
- Use fresh corn on the cob for the best sweetness; frozen corn can be substituted but will lack the smoky char from grilling.
