Description
This Summer Sausage Skillet with Andouille Sausage is an easy and delicious meal packed with vegetables and flavor. It includes a creamy Basil Cilantro Crema made with fresh garden herbs.
Ingredients
Scale
- 1 tbsp extra virgin olive oil
- 13.5 oz Andouille Sausage, sliced about 1/2 in 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 pepper to taste
- For topping: 1/8 cup of basil and cilantro each
- Optional: Poblano or Jalapeno pepper for those who like a little 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
- Blend the ingredients for the Basil Cilantro Crema in a food processor and set aside. Refrigerate if you are not going to be using it in about 10 minutes.
- For the sausage skillet, add the extra virgin olive oil to a pan over medium to high heat. When it is shimmering, add in the sausage. Cook for 3 minutes per side and then remove it from the pan.
- Meanwhile, preheat the grill or skillet and then when it is hot, add the corn cobs. Cook for 4 minute per side over medium heat. If you are cooking on an outdoor grill, cook right over an open flame and close the grill.
- Back in the skillet, do not wipe it out. Instead, just add in the red onion and cook for 3-5 minutes until it softens. Then add in the pepper and cook for another 3-5 minutes. To get the char on the vegetables you want to keep the heat on a medium to high flame.
- Add in the zucchini, garlic salt, sea salt and fresh cracked black pepper. Mix it all in and cook for another 3-5 minutes. Make sure the zucchini is touching the bottom of the pan to enable it to char a little. Stir regularly to keep it from over cooking.
- When the corn is done, cut it off the cob and add the corn and sausage to the skillet. Saute for about 2 minutes. Then turn off the heat and remove the skillet from the burner. Allow to cool for about 3 minutes and add in the cilantro and basil.
- Serve alone with the Basil Cilantro Crema or serve over rice with the crema. Season with additional sea salt and fresh cracked pepper as desired.
Notes
- Optional: Add Poblano or Jalapeno pepper for those who like more heat.
- Serve with rice for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg
Keywords: sausage skillet, sausage skillet dinner, sausage skillet meal, summer sausage skillet