Andouille Skillet with Vegetables

This colorful Summer Sausage Skillet with Andouille Sausage transforms everyday ingredients into a vibrant meal that celebrates summer's bounty. The combination of spicy sausage with garden-fresh vegetables creates a one-pan wonder that's both satisfying and simple to prepare. The finishing touch of homemade Basil Cilantro Crema elevates this dish from good to absolutely unforgettable.

I created this recipe during a particularly abundant garden harvest when I had more zucchini and herbs than I knew what to do with. Now it has become our family's go-to summer dinner when we want something satisfying without heating up the kitchen for hours.

Ingredients

• Extra virgin olive oil: Provides the perfect base for sautéing with its fruity notes and clean finish
• Andouille sausage: Delivers smoky Cajun flavor that stands up beautifully to the vegetables
• Red onion: Adds a pop of color and slightly sweeter flavor than yellow onions
• Red and orange bell peppers: Bring sweetness and vibrant color to the dish
• Fresh zucchini: Soaks up all the flavors while adding nutritional value
• Fresh corn: Cut from the cob provides natural sweetness and textural contrast
• Fresh basil and cilantro: Brighten everything with their aromatic qualities
• Garlic salt: Seasons the vegetables perfectly with less effort than mincing fresh garlic

Step-by-Step Instructions

Make the Crema:

Combine mayonnaise, sour cream, fresh basil, cilantro, olive oil, garlic salt, white pepper, and lime juice in a food processor. Blend until smooth and vibrant green. The consistency should be thick yet pourable. Refrigerate while preparing the skillet to allow flavors to meld together completely.

Sear the Sausage:

Heat olive oil in a large skillet until shimmering. Add sliced andouille sausage and cook for exactly 3 minutes per side until deeply browned with crispy edges. Remove sausage to a plate but leave those flavorful drippings in the pan—they will become the foundation for everything else.

Grill the Corn:

While the sausage cooks, preheat a grill or separate skillet. Place corn cobs directly over medium heat, rotating every 4 minutes until kernels develop charred spots all around. This caramelizes the natural sugars in the corn and adds wonderful smoky depth to the final dish.

Sauté the Aromatics:

Add diced red onion to the sausage drippings and cook for 3 to 5 minutes until softened but not browned. The onions should become translucent and begin to release their sweet aroma. Add chopped peppers and continue cooking for another 3 to 5 minutes until they begin to soften while maintaining some crispness.

Add the Zucchini:

Introduce the quartered zucchini slices along with garlic salt, sea salt and black pepper. Ensure the zucchini touches the bottom of the pan to achieve light charring. Cook for 3 to 5 minutes, stirring occasionally. The zucchini should remain slightly firm rather than becoming mushy.

Combine Everything:

Cut the grilled corn kernels from the cob and add them back to the skillet along with the reserved sausage. Gently fold everything together and sauté for about 2 minutes to marry all the flavors. Remove from heat and allow to cool slightly before adding fresh herbs.

Finish with Fresh Herbs:

After cooling for about 3 minutes, stir in the fresh basil and cilantro. This timing is crucial as adding herbs too early will cause them to wilt and lose their bright flavor. The residual heat will just slightly wilt them while preserving their vibrant color and aroma.

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The char on the vegetables is what really makes this dish special. The first time I made this for my family, my daughter who normally picks around vegetables ate every single bite and asked for seconds. The combination of the slightly spicy sausage with the sweet charred vegetables creates the perfect balance that even picky eaters enjoy.

Make It Your Own

This recipe welcomes adaptation based on whatever vegetables look best at your farmers market or grocery store. Yellow squash works beautifully in place of or alongside zucchini. Cherry tomatoes added in the last few minutes of cooking bring a juicy burst of acidity. Even green beans or asparagus can work wonderfully depending on the season.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify overnight making this an excellent meal prep option. When reheating, add a splash of chicken broth or water to prevent it from drying out. A quick 2 minutes in the microwave works perfectly, but for best results, reheat in a skillet to maintain those crispy edges on the sausage.

Serving Suggestions

While delicious on its own, this versatile skillet pairs beautifully with so many sides. Serve it over creamy polenta or with crusty bread to soak up the flavorful juices. For a complete summer meal, accompany it with a simple green salad dressed with lemon vinaigrette. The Basil Cilantro Crema can also be thinned slightly with milk to create an excellent dressing for the side salad.

Recipe FAQs

→ Can I use a different type of sausage?

Yes, you can substitute the andouille with other sausage varieties like chorizo, Italian sausage, or kielbasa. Each will provide a different flavor profile, so choose based on your preference for spice level and taste.

→ How can I make this dish spicier?

As suggested in the original instructions, add a diced poblano or jalapeño pepper to the vegetable mix. You could also use a spicier andouille sausage variety or add red pepper flakes to taste.

→ What can I substitute for the basil cilantro crema?

If you don't have time to make the crema, you could serve with a dollop of sour cream, store-bought ranch dressing, or a simple lime-infused Greek yogurt. For a dairy-free option, try avocado slices or guacamole.

→ Can I make this dish ahead of time?

The skillet meal reheats well and can be made a day ahead. The crema can be prepared up to 3 days in advance and stored in the refrigerator. For best results, reheat the skillet contents in a pan rather than microwave to maintain texture.

→ What vegetables can I substitute if I don't have all the listed ones?

This skillet is versatile - try summer squash instead of zucchini, any color bell peppers, frozen corn instead of fresh, or add cherry tomatoes, eggplant, or green beans. The key is using vegetables that cook at similar rates or adjusting cooking times accordingly.

→ Is this dish gluten-free?

The skillet itself is naturally gluten-free, but always check your sausage labels as some brands may contain gluten fillers. If serving over rice, it remains gluten-free, but be cautious about cross-contamination if cooking for someone with celiac disease.