Summer Sausage Skillet Andouille

This summer sausage skillet has quickly become my go-to dinner when I want to showcase the season's fresh vegetables alongside savory andouille sausage. The combination of charred vegetables, spicy sausage, and homemade herb crema creates a meal that's both satisfying and vibrant.

I first created this dish when my garden was overflowing with zucchini and herbs. What started as a simple clean-out-the-fridge dinner has become a requested favorite whenever friends come over for casual summer gatherings.

Ingredients

• Extra virgin olive oil: Gives the vegetables a beautiful char and enhances their natural flavors
• Andouille sausage: Provides a smoky cajun flavor foundation look for high quality sausage with visible spices
• Red onion: Adds a subtle sweetness and beautiful color contrast
• Bell peppers: Two different colors create visual appeal and slightly different flavor notes
• Zucchini: Absorbs all the flavors in the pan while maintaining a slight crunch
• Fresh corn kernels: Bring natural sweetness and a seasonal touch
• Basil and cilantro: Fresh herbs are essential for brightness do not substitute dried
• Mayonnaise and sour cream: Create the creamy base for the herb sauce
• Lime juice: Adds necessary acidity to balance the rich sausage and cream
• Garlic salt and sea salt: Layers of seasoning build depth throughout cooking

Step-by-Step Instructions

Make the Crema:

Blend mayonnaise, sour cream, packed fresh herbs, olive oil, seasonings, and lime juice until smooth and vibrant green. The food processor should run about 1 minute to fully incorporate the herbs. Refrigerate while preparing the skillet to allow flavors to develop.

Sear the Sausage:

Heat olive oil in a large skillet until it shimmers and ripples slightly. Add sliced andouille and cook undisturbed for 3 minutes per side until deeply browned. This caramelization creates flavor compounds that will season the entire dish. Remove sausage to a plate.

Grill the Corn:

While sausage cooks, place corn on a hot grill or separate skillet. Cook 4 minutes per side, rotating to get even char marks. The sugars in the corn will caramelize, creating sweet depth. Fresh summer corn needs minimal cooking.

Sauté the Aromatics:

In the same sausage skillet, add diced red onion to the flavorful oil. Cook 3-5 minutes until translucent and edges begin to brown. Add bell peppers and continue cooking until they soften slightly but maintain some crispness.

Add the Zucchini:

Introduce quartered zucchini slices along with garlic salt, sea salt, and pepper. Ensure good contact with the pan surface for proper browning. Stir occasionally but allow vegetables to develop char marks for concentrated flavor.

Combine Everything:

Cut grilled corn off the cob and return sausage to the pan. Gently combine for about 2 minutes to rewarm sausage and integrate flavors. Remove from heat and let rest briefly before adding fresh herbs.

Finish and Serve:

Stir in fresh basil and cilantro just before serving. The residual heat will release their aromatic oils without cooking away their brightness. Serve with generous dollops of herb crema either alone or over rice.

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My absolute favorite part of this recipe is cutting the charred corn off the cob. That moment when the sweet kernels mix with the savory sausage juices reminds me of summer cookouts at my grandparents lake house. We would cook everything outside and eat until the fireflies came out.

Making Ahead and Storage

This sausage skillet actually improves with a little time. Make it up to a day ahead and reheat gently in a covered skillet with a splash of chicken broth. The flavors meld beautifully overnight. Store leftovers in an airtight container in the refrigerator for up to three days. The herb crema keeps separately for up to five days. I often make a double batch of the crema to use throughout the week on sandwiches, grilled vegetables, or as a dip for crusty bread.

Vegetable Substitutions

The beauty of this skillet is its adaptability to whatever looks fresh at the market. Try yellow summer squash instead of or alongside zucchini. Cherry tomatoes added in the final few minutes of cooking burst and create a light sauce. Green beans, snap peas, or asparagus work beautifully when cut into bite sized pieces. For fall variations, try butternut squash cubes which need slightly longer cooking time but add wonderful sweetness against the spicy sausage.

Serving Suggestions

While delicious on its own, this skillet becomes a feast served over steaming rice, quinoa, or creamy polenta. For a lower carb option, serve over riced cauliflower. A simple green salad with lemon vinaigrette provides a fresh counterpoint to the rich flavors. Crusty bread is essential for soaking up every last bit of juice and crema. For entertaining, set out the skillet family style on a wooden board surrounded by various accompaniments and let guests build their own plates.

Frequently Asked Questions

→ Can I use a different type of sausage?

Yes, you can substitute Andouille sausage with other types like smoked sausage, chicken sausage, or spicy chorizo for varied flavors.

→ How do I adjust the spice level?

For more heat, add jalapeno or poblano peppers. Reduce or omit them if you prefer a milder taste.

→ Can I make this dish vegetarian?

Absolutely! Replace sausage with plant-based sausage or extra vegetables like mushrooms or eggplant.

→ What can I serve this dish with?

This skillet pairs well with rice, quinoa, or even bread on the side. It can also be served alone for a lighter meal.

→ Can I prepare the crema in advance?

Yes, the Basil Cilantro Crema can be made ahead and stored in the refrigerator for up to 3 days.

→ What vegetables can I substitute?

You can switch out vegetables like zucchini and peppers for eggplant, squash, green beans, or asparagus depending on your preference.