Summer Sausage Skillet Andouille (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups corn kernels (approximately 3 ears, cooked)
02 -
1 tablespoon olive oil
03 -
340 grams cooked sausage (such as Cajun, Andouille, or smoked sausage)
04 -
1 large red bell pepper, diced
05 -
1 large zucchini, sliced
06 -
0.5 teaspoon chili powder
07 -
Fresh cilantro, chopped, for garnish
# Instructions:
01 -
Heat olive oil in a large cast-iron skillet over medium heat. Slice the cooked sausage into coins and place in the pan. Sear for 5 minutes on one side until browned, then flip and cook an additional 3 minutes. Remove sausage to a plate, leaving some oil in the skillet. Transfer any excess oil to a heat-proof bowl for later use.
02 -
In the same skillet, add diced bell pepper and cook on medium heat for about 4 minutes, stirring as needed. If the vegetables begin to stick, add some of the reserved sausage oil to the pan. Transfer cooked bell pepper to the plate with sausage.
03 -
Add the sliced zucchini to the empty skillet over medium heat. Cook for about 3 minutes, using reserved sausage oil as necessary to prevent sticking.
04 -
Slice corn kernels from the cooked cobs using a sharp knife. Set aside.
05 -
Return the cooked sausage, bell pepper, zucchini, and corn kernels to the skillet. Stir well to combine. Add reserved sausage oil, sprinkle chili powder over the mixture, and reheat gently on low. Remove from heat and top with fresh chopped cilantro before serving.
# Notes:
01 -
Typically, additional salt is unnecessary due to the seasoning in most sausage, but taste and adjust as needed.