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This vibrant Summer Sausage Skillet with Andouille Sausage transforms simple ingredients into a spectacular meal that celebrates the season's freshest produce. The smoky andouille pairs perfectly with sweet corn and colorful bell peppers for a one-pan dinner that's both satisfying and simple.
I created this recipe during a particularly abundant farmers market haul last July. My family was immediately hooked on the combination of smoky sausage and sweet vegetables, and it's now our go-to meal when corn and zucchini are at their peak.
Ingredients
- Andouille Sausage: Brings a smoky depth that anchors the dish. Look for high quality sausage with visible spices throughout
- Extra virgin olive oil: Helps create the perfect char on vegetables. Use a good quality oil for best flavor
- Red and orange bell peppers: Add sweetness and vibrant color. Choose firm peppers with glossy skin
- Zucchini: Provides a tender texture that absorbs all the flavors. Select smaller zucchini for better flavor and fewer seeds
- Fresh corn: Delivers natural sweetness that balances the spicy sausage. Buy corn with bright green husks and moist silks
- Red onion: Offers a mild bite that mellows when cooked. Choose firm onions with tight outer skins
- Fresh herbs: Brighten the entire dish. Look for vibrant, unwilted basil and cilantro
- Homemade Basil Cilantro Crema: Cools and complements the spicy sausage. Use full fat sour cream for the richest taste
Step-by-Step Instructions
- Prepare the Crema:
- Combine mayonnaise, sour cream, fresh herbs, olive oil, garlic salt, white pepper, and lime juice in a food processor. Blend until smooth and vibrant green, about 30 seconds. The texture should be loose enough to drizzle but thick enough to cling to the vegetables. Refrigerate while preparing the skillet to allow flavors to develop.
- Sear the Sausage:
- Heat olive oil in a large cast iron skillet over medium high heat until shimmering. Add sliced andouille in a single layer without overcrowding. Cook undisturbed for a full 3 minutes to develop deep caramelization before flipping. Cook another 3 minutes on the second side until edges are crispy. Remove to a plate but leave all the flavorful oils in the pan.
- Char the Corn:
- While the sausage cooks, preheat a grill or separate skillet to medium high. Place whole corn cobs directly over heat source. Rotate every 4 minutes until corn has visible char marks on all sides and kernels turn bright yellow. The natural sugars will caramelize, developing a smoky sweetness that transforms the dish.
- Sauté the Aromatics:
- Add diced red onion to the same skillet used for sausage. Cook for 3 to 5 minutes until edges begin to turn translucent. Add chopped red and orange peppers and continue cooking, stirring occasionally. The high heat will create slight charring on edges while maintaining some crispness in the vegetables.
- Cook the Zucchini:
- Add quartered zucchini slices to the skillet along with garlic salt, sea salt and black pepper. Ensure most pieces touch the hot surface to develop caramelization. Cook for 3 to 5 minutes, stirring occasionally to prevent burning while maintaining some texture. The zucchini should be tender but not mushy.
- Combine and Finish:
- Cut charred corn kernels from cobs using a sharp knife. Add corn and reserved sausage back to skillet with vegetables. Gently toss for about 2 minutes to reheat sausage and integrate flavors. Remove from heat and allow to cool slightly before adding fresh herbs. This brief rest prevents herbs from wilting immediately on contact.
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The andouille sausage is truly the star ingredient in this recipe. I discovered its transformative power years ago when looking to add more flavor to simple vegetable dishes. The first time I made this for my sister, she immediately asked for the recipe and now makes it weekly during summer months.
Make Ahead Options
This summer skillet reheats beautifully for next day lunches. Store the vegetable sausage mixture separately from the crema in airtight containers in the refrigerator for up to three days. The flavors actually improve overnight as the spices from the sausage infuse the vegetables. Reheat gently in a skillet with a splash of water to restore moisture, then top with fresh crema and additional herbs.
Vegetable Substitutions
This recipe welcomes adaptation based on whatever looks best at your farmers market. Yellow summer squash works beautifully in place of zucchini. Green bell peppers can substitute for red or orange, though they will provide a slightly more bitter flavor. When sweet corn isn't in season, frozen corn kernels can work but won't deliver the same charred flavor. For a lower carb option, cauliflower florets make an excellent addition or replacement for the corn.
Serving Suggestions
While delicious on its own with a generous drizzle of the herb crema, this skillet becomes a heartier meal when served over steamed rice, quinoa, or cauliflower rice. For a complete feast, pair with crusty bread to soak up the flavorful juices. The skillet also makes an excellent side dish alongside grilled fish or chicken for larger gatherings. For brunch, top each portion with a fried egg and watch the runny yolk create an incredible sauce.
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Summer cooking gets no better than this vibrant one-pan meal!
Frequently Asked Questions
- → Can I use a different type of sausage?
Yes, you can use other sausage varieties like smoked sausage, kielbasa, or chorizo for a different flavor profile.
- → What vegetables can I substitute?
You can use vegetables like yellow squash, cherry tomatoes, or green bell peppers based on your preferences.
- → How do I adjust the spice level?
Add diced poblano or jalapeno peppers for extra heat, or use a milder sausage to tone it down.
- → Can this dish be made vegetarian?
Yes, omit the sausage and increase the vegetable portions. Add cooked beans or tofu for added protein.
- → What pairs well with this dish?
Serve the skillet over rice, quinoa, or alongside crusty bread. A crisp side salad complements the flavors well.
- → How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best texture.