Summer Sausage Skillet Andouille

This Summer Sausage Skillet with Andouille Sausage is a weeknight dinner winner packed with bright summer vegetables and smoky sausage. Colorful peppers, fresh corn, and creamy Basil Cilantro Crema make every bite irresistible. I love how one pan brings so much flavor to the table with hardly any fuss. The creamy fresh herb sauce really ties everything together and makes it feel special.

I made this with my kids using corn picked that morning from the farmers market. Now it shows up on our table whenever we crave those fresh summer flavors.

Ingredients

• Andouille sausage: brings a deep smoky flavor that pairs perfectly with sweet summer veggies. Look for sausage with a firm texture and bright color to ensure freshness
• Red onion: adds a slight bite and beautiful color. Choose firm onions without blemishes
• Red and orange bell peppers: offer natural sweetness and color. Pick peppers with taut skins and no soft spots
• Zucchini: brings a buttery texture and soaks up all those good skillet flavors. Small to medium zucchinis are best for tenderness
• Corn off the cob: adds juicy pops of sweetness. Use the freshest ears you can find for the best taste
• Basil and cilantro: brighten the dish at the end and in the crema. Fresh herbs will make a difference
• Extra virgin olive oil: for sauteing and in the crema gives a fruity richness
• Mayonnaise and sour cream: are the base for the crema creating tang and creaminess
• Garlic salt, sea salt, black pepper, white pepper: for simple seasoning throughout
• Lime juice: sharpens the crema and lifts the flavors
• Optional poblano or jalapeno: lets you control the spice. Pick peppers with glossy skins for best freshness

Step-by-Step Instructions

Make the Basil Cilantro Crema:

Combine mayonnaise sour cream fresh basil fresh cilantro olive oil garlic salt white pepper and lime juice in a food processor. Blend until completely smooth and bright green. Cover and chill so the flavors meld

Brown the Sausage:

Heat olive oil in a large skillet over medium to high heat until it shimmers. Add sliced Andouille sausage in a single layer. Cook three minutes on each side so it’s browned and crisp at the edges. Remove sausage and set aside leaving the flavorful oil in the skillet

Grill the Corn:

While the sausage browns preheat a grill or clean skillet. Grill corn cobs over medium heat about four minutes on each side until lightly charred all over. For outdoor grilling cook directly over flame and close the lid to intensify the smoke. When cool enough to handle cut the kernels off the cobs

Sauté Onion and Peppers:

Add diced red onion to the hot skillet. Cook for three to five minutes stirring occasionally until softened and just beginning to brown
Mix in chopped red and orange peppers. Cook another three to five minutes so they start to pick up color. Keep the heat medium high for high flavor

Add Zucchini and Seasonings:

Toss in the sliced zucchini followed by garlic salt sea salt and black pepper. Spread the zucchini so it touches the bottom of the pan to allow a bit of charring. Sauté for another three to five minutes stirring gently so the vegetables keep their bite but do not overcook

Finish with Corn and Sausage:

Add the charred corn kernels and browned sausage back into the skillet. Stir and cook just two minutes so everything is warmed through and the flavors meld

Toss in Herbs:

Turn off the heat and let the skillet cool for a few minutes. Add fresh chopped basil and cilantro. Stir so the herbs wilt but stay bright and fragrant

Serve and Enjoy:

Lay out the sausage skillet with a generous swirl of Basil Cilantro Crema. I love it served straight or over steamed rice. Season with more sea salt and pepper as you like

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My favorite part is that juicy sweet corn cut fresh off the cob. My family always ends up sneaking extra bites before we even get to the table because it tastes like real midsummer. Making the crema with garden herbs brings back memories of snipping green sprigs with my grandmother in the sunshine.

Storage Tips

Leftovers will keep in an airtight container in the fridge for up to three days. Store the crema separately to keep everything fresh. Reheat gently in a skillet over low heat to keep the veggies crisp and the sausage juicy. If serving for meal prep you can portion out rice and reheat together for easy lunches.

Ingredient Substitutions

If you cannot find Andouille sausage you can use any smoked sausage or kielbasa and still get a great result. Dairy free mayonnaise and sour cream can be swapped in the crema for a lighter version. No fresh corn Use high quality frozen corn that has been thawed and patted dry before charring.

Serving Suggestions

This skillet is a standout all on its own but it is also excellent over a bed of steamed rice couscous or creamy polenta. For something a little heartier toss with cooked pasta or scoop into warm tortillas for sausage veggie tacos. Add extra hot sauce or sliced jalapenos if you like more heat.

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Cultural Context

The combination of sausage and summer vegetables is a classic American skillet tradition made easy for busy families. Grilling the corn and using fresh herbs ties it to Southern and Creole kitchen roots where simple ingredients are transformed with big flavor. The creamy herb sauce echoes the freshness of garden cooking I learned as a kid.

Frequently Asked Questions

→ How do I achieve a good char on the vegetables?

Cook the peppers, onion, and zucchini over medium-high heat and avoid overcrowding the pan. Let them sit before stirring so they brown well.

→ Can different sausages be used instead of Andouille?

Absolutely! Smoked sausage, kielbasa, or even a turkey sausage work nicely, though flavor profiles may shift slightly.

→ Is the Basil Cilantro Crema essential?

While optional, the crema adds a cool, herbal complement to the rich sausage and savory vegetables. It’s highly recommended for balance.

→ How can I add more spice to the skillet?

Include poblano or jalapeño peppers with the vegetables, or finish with a dash of hot sauce to taste.

→ What sides are good with this dish?

It’s delicious served over steamed rice or with crusty bread to soak up the flavorful juices and crema.

→ Can leftovers be stored and reheated?

Yes, store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.