If you’re craving a meal that bursts with bold flavors, vibrant colors, and a delightful mix of textures all from one pan, you’re in for a treat with the Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe. This dish is a celebration of smoky Andouille sausage, sweet grilled corn, and fresh garden veggies, brought together with a creamy, herby cilantro and basil crema that takes every bite to the next level. It’s perfect for those warm evenings when you want a satisfying dish without the fuss, but with all the flair you could hope for.
Ingredients You’ll Need
Gathering the right ingredients for this skillet is simple and satisfying. Each element plays a key role in layering flavors and adding vibrant textures—from the spicy Andouille sausage to the fresh-picked herbs that brighten the creamy topping.
- Extra virgin olive oil: Provides a fruity, rich base for sautéing and enhancing flavor.
- Andouille sausage (13.5 oz): The smoky, spicy heart of the dish that adds depth and protein.
- Red onion (1/3 cup diced): Brings sweetness and a bit of bite when softened in the skillet.
- Red and orange bell peppers (1 each, chopped): Add vibrant color and a natural sweetness that balances the sausage.
- Zucchini (2 small to medium, sliced and quartered): Offers a tender texture with a hint of mild earthiness.
- Garlic salt (1/2 tsp): Seasoning that adds depth and a robust garlic flavor.
- Sea salt & fresh cracked black pepper: Essential for seasoning each component to perfection.
- Fresh corn (2 ears): Sweet, juicy kernels grilled to add a smoky contrast to the sausage.
- Basil and cilantro (1/8 cup each): Fresh herbs that brighten and freshen up the dish beautifully.
- Mayonnaise and sour cream (for the crema): Create a creamy, tangy base that cools and complements the bold skillet flavors.
- Optional poblano or jalapeño pepper: For those who love a little extra heat and complexity.
How to Make Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe
Step 1: Create the Basil Cilantro Crema
Start by blending together creamy mayonnaise and sour cream with fresh basil and cilantro, a touch of extra virgin olive oil, garlic salt, white pepper, and a squeeze of lime juice. This luscious crema is what makes the Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe truly shine, offering a refreshing, silky counterpoint to the smoky, spicy skillet ingredients. Pop it in the fridge to chill while you prep the rest of your dish.
Step 2: Cook the Andouille Sausage
Heat that golden olive oil in your skillet over medium-high heat. Add the sliced Andouille sausage and cook for about 3 minutes on each side until beautifully browned and fragrant. Removing it at this point lets you use the flavorful rendered fat to cook your veggies later, keeping everything juicy and packed with aroma.
Step 3: Grill the Corn
Whether you’re using a grill pan or an outdoor grill, cook your ears of corn until they develop a perfect char, roughly 4 minutes per side. This step is critical as the smoky-sweet corn kernels provide a lovely contrast to the sausage’s spice. Once done, remove the kernels from the cob and set them aside for that great textural bite later.
Step 4: Sauté the Vegetables
In the same skillet still holding those wonderful sausage-flavored drippings, start with the diced red onion. Let it soften over medium heat for 3 to 5 minutes, then add in your chopped red and orange bell peppers to cook for another 3 to 5 minutes. Finally, toss in the zucchini with garlic salt, sea salt, and black pepper, cooking until they start to get a little charred and tender, about 3 to 5 minutes. This layered cooking ensures each vegetable shines with its own texture and flavor.
Step 5: Combine and Let Flavors Marry
It’s time to bring your skillet together. Add the cooked sausage and grilled corn kernels back to the skillet with the veggies. Sauté gently for 2 minutes to meld the flavors, then let the pan rest off heat for about 3 minutes. Just before serving, scatter chopped fresh basil and cilantro over the skillet, tossing gently to infuse that delicious herbal brightness into the warm ingredients.
Step 6: Serve with the Basil Cilantro Crema
Dish up the skillet as is or serve it over a bed of fluffy rice, then generously drizzle with the fresh, cool Basil Cilantro Crema. A sprinkle of sea salt and cracked black pepper finishes it all off, creating a meal that’s dreamy, vibrant, and simply bursting with flavor.
How to Serve Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe
Garnishes
Your finishing touches elevate this skillet to something unforgettable. I love adding extra fresh herbs like chopped basil or cilantro on top, maybe even a few thin slices of jalapeño for heat if you’re feeling bold. A wedge of lime on the side invites a bright squeeze before digging in.
Side Dishes
This skillet is wonderful on its own, but if you want to round out your meal, consider serving it with a simple lime-cilantro rice to catch all the delicious crema and juices, or a crisp green salad with a citrus vinaigrette to lighten the plate. Crusty bread also works perfectly to scoop up those irresistible bits.
Creative Ways to Present
For a festive presentation, try serving the Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe in individual cast iron skillets or rustic bowls. You could also turn it into a vibrant taco filling with warm tortillas, topped with dollops of that luscious crema and fresh pico de gallo for a crowd-pleasing twist at your next cookout.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe into an airtight container and refrigerate. The flavors actually deepen after resting overnight, making for an even tastier lunch or dinner the next day.
Freezing
This skillet freezes beautifully. Just cool completely, then portion into freezer-safe containers for up to 3 months. When you want a quick meal, thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Reheating
For best results, reheat the skillet on the stovetop over medium heat, stirring occasionally until warm throughout. Adding a splash of water or broth can help keep everything juicy. Rewarm the crema separately or serve it chilled for that fresh zing.
FAQs
Can I use a different type of sausage?
Absolutely! While Andouille provides a wonderful smoky, spicy kick, you can swap in kielbasa, chorizo, or even a milder smoked sausage to suit your taste preferences. Just adjust the cooking time to ensure it’s heated through.
Is the Basil Cilantro Crema healthy?
The crema is creamy and flavorful, balancing richness with fresh herbs and lime. To lighten it up, you can substitute Greek yogurt for mayonnaise or sour cream for a tangy, lower-fat option without sacrificing taste.
Can I make this recipe vegetarian?
You can! Simply omit the sausage and add hearty veggies like mushrooms or tempeh for protein. Boost the smokiness with smoked paprika or liquid smoke to keep those bold flavors alive.
How spicy is this dish?
The Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe has a gentle to moderate heat level thanks to the Andouille sausage. If you like it spicier, adding jalapeño or poblano peppers is a perfect way to kick up the flavor.
What’s the best way to serve leftovers?
Leftovers are fantastic reheated and served over rice, tossed with pasta, or even scrambled with eggs for a hearty breakfast. The crema also makes a delicious dipping sauce for snacks or sandwiches.
Final Thoughts
I can’t wait for you to try the Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe because it’s one of those dishes that feels like a warm hug on a plate. With each bite, you get the perfect balance of smoked, fresh, spicy, and creamy—a combo that’s sure to become a new favorite. Whether it’s a weeknight dinner or a weekend treat, this skillet makes cooking fun and fuss-free while delivering big, unforgettable flavors. Enjoy every mouthwatering moment!
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Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Summer Sausage Skillet with Andouille Sausage is a vibrant and flavorful one-pan meal perfect for a quick and satisfying dinner. Featuring spicy Andouille sausage, grilled corn, colorful peppers, and zucchini, all brought together with a zesty Basil Cilantro Crema, this dish balances smoky, fresh, and creamy notes in every bite.
Ingredients
Main 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 black pepper to taste
- 1/8 cup basil, chopped (for topping)
- 1/8 cup cilantro, chopped (for topping)
- Optional: Poblano or Jalapeno pepper for those who like more heat or spice
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)
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 until browned and cooked through. Remove from the skillet and set aside.
- Cook the Corn: Preheat your grill or use the same skillet. Grill the ears of corn for about 4 minutes per side, turning until nicely cooked and slightly charred. Cut the corn kernels 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 along with garlic salt, sea salt, and black pepper, and cook for another 3-5 minutes, allowing the zucchini to develop a slight char.
- Combine the Ingredients: Add the cooked Andouille sausage and grilled corn kernels back into the skillet with the vegetables. Sauté everything together for 2 minutes to meld the flavors. Let the skillet rest for 3 minutes before adding the chopped basil and cilantro, tossing everything gently to combine.
- Serve: Serve the skillet meal as is or over a bed of rice if preferred. Drizzle generously with the Basil Cilantro Crema and garnish with additional sea salt and cracked black pepper to taste.
Notes
- You can add Poblano or Jalapeno peppers for extra spice if desired.
- The dish pairs wonderfully with steamed rice or crusty bread to soak up the flavors.
- If you don’t have a grill, you can cook the corn in the skillet, turning frequently to char evenly.
- Adjust salt and pepper to taste throughout the cooking process to suit your preference.
- Leftover Basil Cilantro Crema can be stored in the fridge for up to 3 days.
