Description
A flavorful and vibrant one-pan summer sausage skillet featuring spicy Andouille sausage, fresh vegetables like zucchini, red and orange peppers, and grilled corn, all brought together with a creamy basil cilantro crema. Perfect for a quick, hearty meal in just 30 minutes.
Ingredients
Scale
Sausage and Vegetables
- 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 pepper to taste
- Optional: Poblano or Jalapeno pepper for more heat
- For topping: 1/8 cup basil and 1/8 cup cilantro, chopped
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 to develop flavors.
- Cook the Sausage: Heat the olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook for about 3 minutes per side until browned and heated through. Remove from skillet and set aside.
- Cook the Corn: Preheat your grill or use a second skillet over medium-high heat. Grill the corn ears for approximately 4 minutes per side until tender and slightly charred. Once cooked, cut the kernels off the cob and set aside.
- Cook the Vegetables: Using the same skillet as before, add the diced red onion and cook for 3 to 5 minutes until softened. Add chopped red and orange peppers and cook for another 3 to 5 minutes. Then add zucchini along with garlic salt, sea salt, and black pepper. Continue cooking for 3 to 5 minutes, allowing the zucchini to soften and develop some char.
- Combine the Ingredients: Return the cooked sausage and corn kernels to the skillet with the vegetables. Sauté everything together for 2 minutes to meld the flavors. Let the skillet rest for 3 minutes off the heat to settle. Stir in chopped basil and cilantro gently to preserve freshness.
- Serve: Dish the skillet contents as is or serve over rice for a complete meal. Drizzle with the basil cilantro crema and garnish with extra sea salt and freshly cracked black pepper to taste.
Notes
- Optional heat can be added by including sliced Poblano or Jalapeno peppers during the vegetable cooking step.
- The basil cilantro crema can be made ahead and refrigerated to enhance flavors.
- Grilling the corn adds a smoky flavor, but you can also cook corn in the skillet if a grill is unavailable.
- Serve over rice or quinoa for a filling meal or enjoy on its own for a low-carb option.
- Adjust seasoning to taste, especially salt and pepper, based on sausage saltiness.
