Summer Sausage Skillet with Andouille Sausage (Print Version)
# Ingredients:
→ Main ingredients
01 -
1 tbsp extra virgin olive oil
02 -
13.5 oz Andouille sausage, sliced about 1/2 inch thick
03 -
1/3 cup diced red onion
04 -
1 red bell pepper, chopped
05 -
1 orange bell pepper, chopped
06 -
2 small to medium zucchini, sliced and quartered
07 -
1/2 tsp garlic salt
08 -
1/4 tsp sea salt
09 -
1/8 tsp fresh cracked black pepper
10 -
2 ears of corn
11 -
Additional sea salt and fresh cracked black pepper to taste
→ Optional ingredients
12 -
1 poblano or jalapeno pepper, for additional heat
→ Toppings
13 -
1/8 cup fresh basil, chopped
14 -
1/8 cup fresh cilantro, chopped
→ Basil Cilantro Crema
15 -
1/2 cup mayonnaise
16 -
1/4 cup sour cream
17 -
1/3 cup fresh basil, packed
18 -
1/4 cup fresh cilantro, packed
19 -
1 tbsp extra virgin olive oil
20 -
1/2 tsp garlic salt
21 -
1/4 tsp white pepper
22 -
Juice from half a lime (about 1/2 - 1 tbsp)
# Instructions:
01 -
Blend mayonnaise, sour cream, basil, cilantro, olive oil, garlic salt, white pepper, and lime juice in a food processor until smooth. Refrigerate if not used within 10 minutes.
02 -
Heat extra virgin olive oil in a skillet over medium-high heat. Once shimmering, add sliced sausage and cook for 3 minutes per side. Remove sausage from the skillet.
03 -
Preheat grill or skillet to medium heat. Once hot, cook corn cobs for 4 minutes per side. If using an outdoor grill, cook over open flames with the grill lid closed.
04 -
In the same skillet without cleaning, add diced red onion and cook for 3-5 minutes until softened.
05 -
Add chopped red and orange bell peppers to the skillet. Cook for 3-5 minutes over medium-high heat to achieve a slight char.
06 -
Add zucchini, garlic salt, sea salt, and black pepper. Mix thoroughly and cook for 3-5 minutes, ensuring zucchini touches the skillet bottom to char lightly. Stir regularly to prevent overcooking.
07 -
Cut kernels off the cooked corn cobs and add them to the skillet along with the cooked sausage. Sauté for 2 minutes.
08 -
Turn off the heat, remove skillet from burner, and let cool for 3 minutes. Add chopped basil and cilantro. Serve with Basil Cilantro Crema, either alone or over rice. Season with additional sea salt and black pepper as desired.