Sausage Skillet with Andouille Sausage

Why You’ll Love This Recipe

• Packed with vibrant seasonal vegetables and bold flavors.

• Smoky andouille sausage adds depth and richness.

• Comes with a creamy herb-packed topping that brightens every bite.

• A complete dinner made in just one skillet.

• Flexible enough to serve on its own, over rice, or with warm tortillas.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ingredients for the Summer Sausage Skillet:

• 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 extra 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)

Directions

1. Blend all ingredients for the Basil Cilantro Crema in a food processor until smooth. Set aside and refrigerate if not using within 10 minutes.

2. Heat olive oil in a skillet over medium-high heat. Add sliced andouille sausage, cooking for about 3 minutes per side until browned. Remove from the skillet.

3. Grill or cook corn cobs over medium heat for about 4 minutes per side until charred. If using an outdoor grill, cook over open flame with the lid closed.

4. In the same skillet, add red onion and sauté for 3-5 minutes until softened. Add peppers and cook for another 3-5 minutes, allowing them to char slightly.

5. Stir in zucchini, garlic salt, sea salt, and black pepper. Cook for another 3-5 minutes, ensuring zucchini makes contact with the pan for light charring. Stir occasionally.

6. When the corn is ready, cut kernels off the cob and add them to the skillet along with the sausage. Sauté for 2 minutes, then remove from heat.

7. Let cool slightly, then stir in fresh basil and cilantro.

8. Serve on its own or over rice, drizzled with the Basil Cilantro Crema. Season with additional salt and pepper as desired.

Servings and timing

• Servings: 4 to 5 people

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Swap andouille sausage with kielbasa or smoked turkey sausage for a lighter option.

• Add cherry tomatoes for a pop of sweetness.

• Replace zucchini with yellow squash or eggplant.

• Spice it up with jalapeños, poblanos, or crushed red pepper flakes.

• Make it creamy by stirring a spoonful of crema directly into the skillet before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, warm in a skillet over medium heat until heated through, or microwave in 30-second intervals. The Basil Cilantro Crema should be stored separately in the fridge and used within 3 days.

FAQs

Can I make this recipe ahead of time?

Yes, you can prep the vegetables and crema in advance. Cook the sausage and veggies fresh for the best texture.

Can I freeze the leftovers?

The sausage and vegetables can be frozen, but the crema should be made fresh.

What can I serve this skillet with?

It pairs well with rice, quinoa, tortillas, or even crusty bread.

Is this recipe spicy?

Andouille sausage has a mild spice, but you can add jalapeños or poblanos for extra heat.

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Simply sauté it in the skillet until lightly charred.

What other sausages work in this recipe?

Kielbasa or smoked sausage are great alternatives.

Can I make this dairy-free?

Yes, substitute dairy-free mayo and sour cream for the crema.

How do I make it vegetarian?

Replace the sausage with plant-based sausage or hearty beans like black beans or chickpeas.

Can I cook everything on the grill?

Yes, you can grill the sausage, corn, and vegetables, then toss them together before serving.

How long does the Basil Cilantro Crema last?

It lasts up to 3 days in the refrigerator in a sealed container.

Conclusion

This Summer Sausage Skillet with Andouille Sausage is the perfect way to enjoy fresh summer produce with bold, smoky flavors. Quick to prepare, full of color, and finished with a refreshing herb crema, it’s a versatile dish that works for family dinners or casual entertaining. Whether served on its own or paired with rice, it’s sure to become a summer favorite.

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