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.
