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
Scale
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.
