Summer Sausage Skillet Andouille

Dinner feels easy with this Andouille skillet loaded with all the bright veggies summer has to offer. Zucchini, crunchy corn, colorful peppers, and that smoky sausage come together in the pan and make dinner a breeze. The creamy Basil Cilantro Crema ties it all up and gives every forkful a fresh hit of flavor. Seriously, nothing beats how tasty this is for how little effort it takes.

I cooked this up with my kids right after we got fresh corn from the market. Now we end up making it over and over whenever we're craving those sweet summer bites.

Vibrant Ingredients

• Andouille sausage: smoky and bold, it’s got the right snap and color when it’s fresh
• Red onion: gives a little sharpness and looks great; pick a firm one with no dents
• Zucchini: soaks up flavor and gets a nice tender bite; smaller ones work best
• Basil and cilantro: bring out fresh, bright notes both in the pan and blended in the crema
• Corn off the cob: sweet and juicy—freshest corn makes the difference
• Red and orange bell peppers: sweet, crunchy, and full of color; look for firm, shiny skin
• Extra virgin olive oil: adds richness when cooking and blends into the crema
• Lime juice: perks up both the veggies and sauce with a pop of tartness
• Mayonnaise and sour cream: creamy base for the sauce, tangy and smooth
• Garlic salt, black pepper, sea salt, white pepper: keeps the flavors in check and just right
• Optional poblano or jalapeno: you can add extra heat if you want your skillet spicy—grab the shiniest ones

Easy How-To Steps

Swirl In the Herbs:

Turn the burner off so things can cool just a little then sprinkle the chopped basil and cilantro over your skillet. Give it a quick stir so the herbs wilt but still smell amazing and stay green

Dig In and Enjoy:

Scoop out your sausage skillet, drizzling plenty of Basil Cilantro Crema on top. We like it just as it is or tossed over rice. Sprinkle on a little extra salt and pepper if you want

Brown Up That Sausage:

Pour your oil into a big skillet and heat it on medium-high until it’s hot. Lay the sliced sausage in a single layer and cook both sides about three minutes each until crispy and browned. Pull the sausage out but keep that nice oil in the pan

Char Up the Corn:

While sausage cooks, get your grill or another skillet nice and hot. Grill the corn cobs for four minutes per side until there’s some nice charring. If cooking outside, let the flames kiss it and close the lid for major smoke. When it’s cool, slice those kernels off

Start With Onions and Peppers:

Toss diced red onion into your hot skillet and cook it three to five minutes, just until it softens and gets a hint of color
Mix in the sliced peppers and let them pick up a little char for another few minutes, keeping the temp up

Time for Zucchini and Seasoning:

Next, toss sliced zucchini into the skillet. Sprinkle on sea salt, garlic salt, and pepper. Spread the zucchini out so they sear a bit. Stir here and there for three to five minutes, just so the veggies stay a bit crisp and don’t get soggy

Finish with Corn and Sausage:

Now dump in the charred corn kernels plus all the sausage you cooked earlier. Mix it up just two minutes to warm everything and let the flavors come together

Blend the Crema:

Add mayo, sour cream, fresh basil and cilantro, lime juice, garlic salt, white pepper, and olive oil into your food processor. Blend till it’s super smooth and green. Chill it covered so it gets all herby and yummy

Pin it

The corn, super sweet and tender straight from the cob, is honestly my favorite. My kids sneak pieces before dinner because it just screams summer. Making the herby sauce with fresh basil brings me back to picking and chopping with my grandma outdoors when I was little.

Fridge-Friendly Tips

Got leftovers No problem Keep them in a sealed container in your fridge up to three days. It’s best if you store the crema separately so the veggies stay fresh. Warm leftovers up gently in a skillet so the sausage stays juicy and your veggies keep that nice bite. For make-ahead meals, serve it over some rice and warm it up all together for quick lunches.

Ingredient Hacks

If you don't spot Andouille, any smoked sausage or kielbasa will totally work here. Pick dairy free mayo and sour cream for the crema if you want to skip the dairy. If fresh corn isn’t around, just grab frozen corn—thaw it, pat it dry, and char as usual.

Serving Ideas

This skillet totally shines on its own, but you can serve it over couscous, soft polenta, or plain old rice. It’s also great tossed with cooked pasta or piled into tortillas for veggie sausage tacos. If you’re craving more spice add hot sauce or toss on sliced jalapenos.

Pin it

Cultural Background

Tossing sausage with fresh summer veggies is a classic American tradition you find all over busy kitchens. Grilling the corn and dropping in herbs feels old-school Southern and a little bit Creole, where easy dinners still explode with flavor. That fresh crema tastes like something you’d whip up right out of the backyard garden.

Frequently Asked Questions

→ How can I get those veggies nicely browned?

Crowd the pan less, keep heat up, and don't stir too soon. That way peppers, onion, and zucchini get a sweet char.

→ Can I use a different sausage if I don't have Andouille?

For sure! Try smoked, kielbasa, or even turkey sausage. Just know the flavor might shift a bit.

→ Do I need the Basil Cilantro Crema, really?

Not a must, but that creamy herby sauce cools things down and is super tasty. I'd totally keep it if you can.

→ What's the best way to kick up the heat?

Chop some jalapeño or poblano in with your veggies, or bring the fire with a splash of hot sauce at the end.

→ What should I eat with this skillet?

Crusty bread's awesome, or try plain steamed rice. Anything to mop up those juicy bits and sauce!

→ How do I save and warm up leftovers?

Pop 'em in a tight container in the fridge for a couple days. Warm up in the microwave or on the stovetop easy.