Description
A vibrant and hearty Summer Sausage Skillet featuring spicy Andouille sausage and a colorful mix of fresh summer vegetables. This one-pan dish is quick to prepare, packed with bold flavors from smoked paprika and oregano, and perfect for a nutritious gluten-free meal.
Ingredients
Sausage and Oil
- 1 tablespoon olive oil
- 12 ounces Andouille sausage, sliced into rounds
Vegetables
- 1 small red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, sliced into half moons
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
Seasonings and Garnish
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley or basil (optional)
- Lemon wedges for serving (optional)
Instructions
- Heat the Oil and Cook Sausage: Heat olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook for 4–5 minutes, stirring occasionally, until the sausage is browned and slightly crispy. Remove the sausage from the skillet and set aside.
- Sauté Onions and Bell Peppers: In the same skillet, add the sliced red onion and both red and yellow bell peppers. Sauté for 3–4 minutes until the vegetables are just softened but still have some bite.
- Add Zucchini, Tomatoes, and Garlic: Add the sliced zucchini, halved cherry tomatoes, and minced garlic to the skillet. Cook everything together for an additional 3–4 minutes until the vegetables become tender yet vibrant in color.
- Season the Skillet: Sprinkle in the smoked paprika, dried oregano, salt, and black pepper. Stir to evenly coat the vegetables and bring out the smoky, herbal flavors.
- Combine Sausage and Finish Cooking: Return the browned Andouille sausage to the skillet and mix everything together. Cook for another 2–3 minutes until the sausage is heated through, and all ingredients are well combined.
- Garnish and Serve: Remove from heat and garnish with chopped fresh parsley or basil if using. Serve warm with lemon wedges on the side for a bright, zesty finish.
Notes
- Serve over rice, quinoa, or cauliflower rice for a more filling meal.
- Add other summer vegetables like corn, green beans, or squash to increase veggie variety.
- This recipe is great for meal prep and reheats well, making it convenient for busy weeknights.
