Summer Sausage Skillet with Andouille Sausage

Name: Summer Sausage Skillet with Andouille Sausage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4.5 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil (extra virgin); 13.5 ounce Andouille sausage (sliced about 1/2 inch thick); 0.3333333333333333 cup red onion (diced); 1 red bell pepper (chopped); 1 orange bell pepper (chopped); 2 zucchinis (small to medium, sliced and quartered); 0.5 teaspoon garlic salt; 0.25 teaspoon sea salt; 0.125 teaspoon black pepper (fresh cracked); 2 corns (ears); 0.25 teaspoon sea salt (to taste); 0.125 teaspoon black pepper (fresh cracked, to taste); 0.125 cup basil (for topping); 0.125 cup cilantro (for topping); 1 Poblano pepper; 1 Jalapeno pepper; 0.5 cup mayonnaise; 0.25 cup sour cream; 0.3333333333333333 cup basil (packed); 0.25 cup cilantro (packed); 1 tablespoon olive oil (extra virgin); 0.5 teaspoon garlic salt; 0.25 teaspoon white pepper; 0.5 tablespoon lime juice (from half a lime)

This Summer Sausage Skillet with Andouille Sausage is an easy and incredibly delicious summer sausage skillet meal packed with packed with vegetables and flavor. The recipe comes with a creamy Basil Cilantro Crema made with fresh garden herbs too!

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4.5
Cuisine: American
Difficulty: Easy
Cost: $3.94/serving

Dietary

Nut-Free
Soy-Free
Low-Carb

Ingredients

1 tablespoon olive oil (extra virgin)
13.5 ounce Andouille sausage (sliced about 1/2 inch thick)
0.3333333333333333 cup red onion (diced)
1 red bell pepper (chopped)
1 orange bell pepper (chopped)
2 zucchinis (small to medium, sliced and quartered)
0.5 teaspoon garlic salt
0.25 teaspoon sea salt
0.125 teaspoon black pepper (fresh cracked)
2 corns (ears)
0.25 teaspoon sea salt (to taste)
0.125 teaspoon black pepper (fresh cracked, to taste)
0.125 cup basil (for topping)
0.125 cup cilantro (for topping)
1 Poblano pepper
1 Jalapeno pepper
0.5 cup mayonnaise
0.25 cup sour cream
0.3333333333333333 cup basil (packed)
0.25 cup cilantro (packed)
1 tablespoon olive oil (extra virgin)
0.5 teaspoon garlic salt
0.25 teaspoon white pepper
0.5 tablespoon lime juice (from half a lime)

Instructions

Blend the mayonnaise, sour cream, basil, cilantro, olive oil, garlic salt, white pepper, and lime juice for the Basil Cilantro Crema in a food processor until smooth. Set aside. Refrigerate if not using within 10 minutes.
For the sausage skillet, add 1 tablespoon of extra virgin olive oil to a pan over medium to high heat. When it is shimmering, add the sliced Andouille sausage. Cook for 3 minutes per side and then remove it from the pan.
Meanwhile, preheat a grill or a grill pan/skillet. Once hot, add the corn cobs. Cook for 4 minutes per side over medium heat. If using an outdoor grill, cook directly over an open flame and close the grill lid.
Return to the skillet used for the sausage; do not wipe it out. Add the diced red onion and cook for 3-5 minutes until it softens.
Add the chopped red and orange peppers and cook for another 3-5 minutes. Maintain medium to high heat to encourage charring on the vegetables.
Add the sliced and quartered zucchini, 1/2 teaspoon garlic salt, 1/4 teaspoon sea salt, and 1/8 teaspoon fresh cracked black pepper. Mix thoroughly and cook for another 3-5 minutes. Ensure the zucchini touches the bottom of the pan to char slightly, stirring regularly to prevent overcooking.
When the corn is done, cut it off the cob. Add the cut corn and cooked sausage back to the skillet. Sauté for about 2 minutes.
Turn off the heat and remove the skillet from the burner. Allow to cool for about 3 minutes and then mix in 1/8 cup fresh cilantro and 1/8 cup fresh basil.
Serve the skillet meal alone with the Basil Cilantro Crema or over rice with the crema. Season with additional sea salt and fresh cracked pepper as desired.

Notes

If you want to make this sausage skillet meal go even faster, prep some things ahead of time. The Basil Cilantro Crema can be made a few days ahead of time (about 2 at most) and your veggies can all be chopped that morning or the night before too. The only exception would be the corn. We like to enjoy this with rice and the Basil Cilantro Crema!

Nutrition (per serving)

Calories: 590
Protein: 18.7 g
Carbohydrates: 17.8 g
Fat: 50.7 g
Fiber: 2.7 g
Sodium: 1485 mg
Saturated Fat: 13.3 g
Sugar: 6.2 g
Cholesterol: 80 mg