Can I use a different type of sausage instead of Andouille sausage?

Yes, you can definitely substitute Andouille sausage with other types of smoked sausages like Kielbasa or even a mild turkey sausage if you're looking for a lighter option. The key is to select a sausage that has a smoky flavor to complement the dish.

How do I store leftovers of this Summer Sausage Skillet?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. You can enjoy the leftover skillet on its own or over rice, making it an excellent option for meal prep.

Can I make the Basil Cilantro Crema ahead of time?

Yes, the Basil Cilantro Crema can be made up to two days in advance. Simply store it in an airtight container in the refrigerator. This allows the flavors to meld together, and you’ll have a creamy topping ready to serve when you need it.

Can I make this recipe vegetarian?

For a vegetarian version of this recipe, you can omit the Andouille sausage and substitute it with plant-based sausage or simply use more vegetables like mushrooms, eggplant, or beans for added texture and protein.

Andouille Sausage Skillet Recipe: Easy & Flavorful

Name: Andouille Sausage Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tbsp extra virgin olive oil; 13.5 oz Andouille Sausage, sliced ½-inch thick; 1/3 cup diced red onion; 1 red pepper, chopped; 1 orange pepper, chopped; 2 small to medium zucchinis, sliced and quartered; 1/2 tsp garlic salt; 1/4 tsp sea salt; 1/8 tsp fresh cracked black pepper; 2 ears of corn; 1/8 cup basil, fresh, chopped; 1/8 cup cilantro, fresh, chopped; Optional: Poblano or Jalapeno pepper for added heat

Description

This Summer Sausage Skillet with Andouille Sausage is a vibrant, flavorful dish featuring smoky sausage, fresh summer vegetables, and a creamy Basil Cilantro Crema. It’s a quick and easy one-pan meal that can be served over rice for a satisfying dinner.

Ingredients

Scale

1 tbsp extra virgin olive oil
13.5 oz Andouille Sausage, sliced ½-inch thick
1/3 cup diced red onion
1 red pepper, chopped
1 orange pepper, chopped
2 small to medium zucchinis, sliced and quartered
1/2 tsp garlic salt
1/4 tsp sea salt
1/8 tsp fresh cracked black pepper
2 ears of corn
1/8 cup basil, fresh, chopped
1/8 cup cilantro, fresh, chopped
Optional: Poblano or Jalapeno pepper for added heat

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Instructions

Heat olive oil in a large skillet over medium-high heat.
Slice the Andouille sausage and cook for about 3 minutes on each side, until browned. Remove from the skillet.
Add diced red onion to the same skillet and sauté for 3-5 minutes, until softened.
Next, add chopped red and orange bell peppers and cook for an additional 3-5 minutes.
Grill the corn on a preheated grill or griddle for about 4 minutes on each side. If using an outdoor grill, cook directly over the flame and close the lid.
Add zucchini to the skillet, along with garlic salt, sea salt, and cracked black pepper. Cook for 3-5 minutes, ensuring the zucchini chars slightly.
Cut the grilled corn off the cob and add the corn kernels and Andouille sausage back into the skillet. Stir to combine and cook for 2 more minutes.
Remove the skillet from heat and let it cool for a few minutes. Add freshly chopped basil and cilantro.
Serve the sausage skillet on its own or over rice with the optional Basil Cilantro Crema.

Notes

For a faster prep, chop the vegetables ahead of time and make the Basil Cilantro Crema up to two days in advance.
Adjust the amount of Andouille sausage depending on your preferred spice level.
If you don’t have a grill, cook the corn directly in the skillet for a similar effect.
Store leftovers in an airtight container for up to 2 days in the fridge.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Sautéing, Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 6g
Sodium: 850mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 18g
Cholesterol: 40mg