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Andouille sausage brings bold flavor and a nice bite to this one-pan summer meal. With juicy veggies and a herby Basil Cilantro Crema on top, this dish comes together fast with hardly any effort. It’s perfect if you’re after something colorful, quick, and just really tasty for a chill weeknight or lazy Saturday.
This one’s in our regular dinner rotation when zucchini and corn start popping up at the market. Everyone wants extra sauce spooned over the top. The crema really makes it shine!
Vibrant Ingredients List
- Poblano or Jalapeno Pepper (optional): Toss in sliced for extra kick—use as much or little heat as you want.
- Basil and Cilantro: Chop these herbs up and toss them in for a fresh, bright finish—pick out sprigs that look perky, not wilted.
- Garlic Salt and Sea Salt: Give your dish loads of flavor and make everything pop—if you’ve got flaky sea salt, even better.
- Corn: Use sweet, firm corn right off the cob for juicy texture—find plump, green-husked ears.
- Red and Orange Pepper: Look for shiny-skinned peppers—they’ll add crunch and a hint of sweet.
- Red Onion: Slice these through for a colorful, slightly sweet bite—grab ones with firm, vibrant skin.
- Mayonnaise: Creamy base for the crema—good-quality, full-fat gives the richest flavor.
- Extra Virgin Olive Oil: Go for something fruity or peppery for cooking and blending—adds tasty richness.
- Sour Cream: Keeps the crema tangy and smooth.
- White Pepper: Just a dash in the crema for a gentle, earthy kick.
- Lime: Squeeze in some zest for punchy, citrus brightness.
- Fresh Cracked Black Pepper: A twist from the grinder over everything to keep it lively.
- Zucchini: Best in small slices—choose smaller zucchini for less seediness, big flavor, and better sear.
- Andouille Sausage: Go with thick, chunky slices (pick natural casings, ditch the fillers) for spicy, smoky bites.
Easy Step-by-Step
- Finish and Add Fresh Herbs:
- With heat turned off, wait a few minutes for the skillet to cool, then toss in chopped basil and cilantro for fresh flavor. Plate it up while still warm, spooning on that basil cilantro crema and dust with salt or pepper if you want.
- Mix in Corn and Sausage:
- Once your corn’s cool enough, strip the kernels into the skillet along with all the browned sausage. Let it come together on the heat for a couple minutes—just enough to pull in all the flavors, but don’t let the sausage go dry.
- Char Up Some Corn:
- While sausage browns, toss those corn cobs right onto a hot pan or flame, turning every few minutes to get some good darkened spots but keep kernels juicy. Makes it just a bit smoky and extra sweet.
- Sauté Your Veggies:
- Skip cleaning out your pan so it keeps all the good sausage bits. Fry up chopped red onion for a few minutes until it smells sweet, then toss in your peppers and amp up the heat so they get little charred blisters.
- Get the Zucchini and Spices In:
- Now throw in zucchini chunks with garlic salt, sea salt, and a grind of black pepper. Cook quick on high, stirring lots to avoid mush—leave ‘em with a little bite and color.
- Sizzle Up Sausage:
- In a roomy skillet, heat olive oil until you see a shimmer. Add your sausage slices—fry both sides till they’re really golden and crispy, about three minutes each. Pull them out and keep them handy.
- Whiz Up That Crema:
- Dump mayo, sour cream, olive oil, basil, cilantro, white pepper, garlic salt, and lime juice into a food processor. Blend until super creamy but still a bit flecked with green. Pop it in the fridge to chill while you fix the rest.
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Need-to-Know Facts
- A big pile of summer veggies means loads of good stuff for you
- Tastes great the next day—make extra for easy lunches
- Goes fantastic with a side of fluffy rice
The best part, hands down, is that juicy corn you cut off the cob. It’s sweet, a little smoky, and totally reminds me of cookouts as a kid. Even my dad—who never touches fresh herbs—will be back for seconds if that crema is hanging around.
Storing Leftovers
After you’re done eating, let everything cool all the way, then stash it in a sealed tub in your fridge for up to three days. The crema goes in its own jar and lasts just as long. When you’re ready to reheat, just pop the skillet on low with a splash of water so nothing dries out.
Swap Outs
Don’t do pork? Sub in turkey or chicken sausage for a lighter version. Skip the dairy by switching to plant-based yogurt and vegan mayo for the crema. Got other summer veggies like green beans or eggplant? Toss them in and change it up.
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Serving Ideas
Scoop some of this sausage skillet over hot rice for a stick-to-your-ribs dinner. Or wrap it up in a tortilla for a quick handheld meal. Got a crusty loaf of bread? Use it to soak up all the saucy bits and crema.
Culture Connection
Mixing sausage with veggies all cooked up in a pan is a classic in Cajun and Southern cooking. The fresh basil cilantro sauce pulls in taste from Mexican and Mediterranean eats for a fun twist that feels just right when it’s warm out.
Frequently Asked Questions
- → Which sausage should I use in this skillet?
Go for smoky Andouille to amp up the taste, but kielbasa or another smoked sausage is fine too if you like.
- → Is it ok to use different veggies?
For sure! Try swapping in asparagus, squash, snap peas, or whatever fresh veggies look good to you.
- → Does the cilantro-basil cream bring heat?
It's mainly cool and herby, but crank up the spice by tossing in some jalapeno or poblano if you want.
- → Can I get things ready before cooking?
Yep, you can whip up the cream and chop the veggies ahead of time, but sauté everything right before eating for top-notch texture.
- → How do you usually serve this skillet?
You can eat it as is, share it family-style, pile it over rice or quinoa, or even scoop it onto toasted bread for a fun change.