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This colorful sausage and veggie skillet has transformed my weeknight dinner rotation with its perfect balance of flavors and incredible simplicity. Everything comes together in just 30 minutes using a single pan, making it my go-to solution when I need something delicious without a kitchen full of dishes.
I first created this recipe during a particularly chaotic week when I needed something nutritious but quick. My family was so impressed by how the flavors melded together that it's now requested at least once every week, especially during our busiest seasons.
Ingredients
- Cooked sausage 12 oz: Choose cajun, andouille, or smoked varieties for the best flavor profile. Look for high quality sausage with visible spices for maximum impact.
- Corn 2 cups: Fresh corn cut from the cob provides the sweetest flavor, but frozen works beautifully in winter months.
- Red bell pepper 1 large: Select peppers that feel heavy for their size with glossy, firm skin for the freshest taste and texture.
- Zucchini 1 large: Medium sized zucchini offer the perfect balance of flavor and moisture. Avoid overly large ones which can become watery.
- Olive oil 1 tablespoon: Use a good quality olive oil that enhances rather than overpowers the other ingredients.
- Chili powder 1/2 teaspoon: Adds a gentle warmth without overwhelming heat. The fresher your chili powder, the more vibrant the flavor.
- Fresh cilantro for garnish: Brightens the entire dish with its fresh, citrusy notes. Choose bunches with perky, vibrant leaves.
Step-by-Step Instructions
- Sear the Sausage:
- Heat olive oil in a cast iron skillet over medium heat until it shimmers. Slice your cooked sausage into even coins about 1/4 inch thick. Arrange them in a single layer in the hot skillet, allowing enough space between pieces for proper browning. Cook for a full 5 minutes without disturbing to develop a beautiful golden crust, then flip and cook 3 minutes more until both sides are caramelized. Remove to a plate, preserving that flavorful oil in the pan.
- Cook the Bell Peppers:
- Using the same skillet with the sausage drippings, add your diced red bell pepper. Allow them to sizzle in the flavored oil for about 4 minutes, stirring occasionally. You want them to soften slightly while maintaining a pleasant bite. The peppers should become glossy and slightly darkened at the edges. Transfer them to the plate with the sausage.
- Prepare the Zucchini:
- Still using that same flavor infused skillet, add your sliced zucchini in a single layer. Cook for about 3 minutes, turning occasionally to ensure even cooking. The zucchini should become tender but maintain its structure without becoming mushy. If needed, add a small amount of the reserved sausage oil to prevent sticking.
- Combine and Season:
- Return all cooked ingredients to the skillet, including any reserved sausage oil. Add the corn kernels and sprinkle with chili powder. Gently combine everything over low heat until the flavors meld and everything is warmed through, about 2 minutes. Taste before adding any salt, as the sausage typically provides enough seasoning.
- Finish and Garnish:
- Remove the skillet from heat once everything is thoroughly warmed. Sprinkle generously with fresh chopped cilantro right before serving to maintain its bright flavor and beautiful color. The heat will slightly wilt the herb, releasing its aromatic oils.
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This dish reminds me of summer evenings on my grandmother's farm, where we would pick fresh corn and vegetables from the garden just hours before dinner. The sweet corn kernels burst with freshness and complement the savory sausage in a way that brings me right back to those cherished family meals.
Make Ahead Options
This skillet meal actually improves overnight as the flavors continue to develop. Prepare it completely, allow to cool, then refrigerate in airtight containers for up to 3 days. Reheat gently in a skillet with a splash of water or broth to restore moisture, and add fresh cilantro just before serving. The colors stay vibrant and the textures remain distinct even when reheated.
Easy Substitutions
This recipe welcomes adaptations based on what you have available. Yellow squash works beautifully in place of zucchini. Any color bell pepper provides similar texture with slightly different flavor notes. For a spicier version, substitute jalapeño for some of the bell pepper. Turkey or chicken sausage creates a lighter version with less fat but still plenty of flavor. The essential structure remains intact regardless of your specific vegetable choices.
Serving Suggestions
Serve this colorful skillet over fluffy rice or quinoa to soak up the flavorful juices. For a lower carb option, cauliflower rice makes an excellent base. A side of crusty bread works wonderfully for more casual meals. For brunch, top each portion with a fried egg whose runny yolk creates an incredible sauce when broken. The bright flavors also pair beautifully with a simple green salad dressed with lemon vinaigrette.
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Frequently Asked Questions
- → What type of sausage is best for this skillet?
You can use cooked cajun sausage, andouille sausage, or smoked sausage for the best flavor. Choose one that suits your taste preferences.
- → Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables, but fresh will provide a better texture and vibrant flavor. Make sure to thaw and pat dry frozen veggies before using them.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
- → Can I add other spices to this dish?
Absolutely! Experiment with spices like smoked paprika, cumin, or garlic powder to enhance the flavor to your liking.
- → What can I serve alongside this dish?
This dish pairs well with a fresh green salad, crusty bread, or a side of rice for a more filling meal.