If you’re craving a meal that bursts with bold, lively flavors and comes together in just one pan, then this Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe is exactly what you need on your dinner table. Combining smoky, spicy Andouille sausage with the fresh crunch of summer vegetables and a creamy herbaceous crema, this dish sings with sunshine and comfort. It’s perfect for busy weeknights yet special enough to impress friends and family. Trust me, once you try this recipe, it’ll become a favorite you want to revisit again and again.
Ingredients You’ll Need
The beauty of the Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe is how simple, fresh ingredients come together in harmony. Each component adds its own layer of flavor, texture, and color, making the dish captivating from the first bite to the last.
- Extra virgin olive oil: for a rich, smooth base that brings the ingredients together and prevents sticking.
- Andouille sausage: smoky and spicy, the star protein that delivers robust depth to the skillet.
- Red onion: adds sweetness and subtle pungency when sautéed.
- Red and orange peppers: vibrant colors and natural sweetness that brighten every spoonful.
- Zucchini: tender and slightly charred for a fresh summer vegetable hit.
- Garlic salt, sea salt, and black pepper: essential seasoning to balance and intensify the flavors throughout.
- Fresh corn on the cob: adds crunchy bursts of juicy sweetness.
- Basil and cilantro: garden-fresh herbs that finish the dish with fragrant brightness.
- Basil Cilantro Crema ingredients: mayonnaise, sour cream, fresh herbs, lime juice, and a touch of oil combine to make the cooling, creamy topping that perfectly complements the sausage’s heat.
- Optional Poblanos or Jalapenos: for anyone who adores an extra kick of spice.
How to Make Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe
Step 1: Prepare the Basil Cilantro Crema
Start by making the luscious, vibrant basil cilantro crema—it’s the secret weapon that ties all those bold skillet flavors together. Just blend mayonnaise, sour cream, fresh basil, cilantro, olive oil, garlic salt, white pepper, and lime juice until silky and smooth. Pop it into the fridge to chill and meld while you cook everything else.
Step 2: Cook the Andouille Sausage
Heat the olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and let it sizzle for 3 minutes on each side. This step caramelizes the sausage edges and develops its trademark smoky flavor. Once perfectly browned, transfer the sausage out of the pan and set it aside to keep warm.
Step 3: Grill the Fresh Corn
Grill the ears of corn directly on your grill or in a hot skillet, turning every 4 minutes until the kernels are tender and lightly charred. Then slice the kernels off the cobs. This addition infuses your skillet with bursts of natural sweetness and a lovely rustic texture.
Step 4: Sauté the Vegetables
In the sausage pan — no need to clean it yet, since all those flavorful drippings cling to the bottom — toss in the diced red onion. Sauté until soft and fragrant, about 3 to 5 minutes. Next, add the red and orange peppers and cook for another 3 to 5 minutes until slightly softened. Finally, stir in the zucchini along with garlic salt, sea salt, and freshly cracked black pepper. Let the zucchini gently char while cooking for another 3 to 5 minutes, adding a smoky dimension that compliments the sausage beautifully.
Step 5: Combine and Finish
Add the cooked Andouille sausage and fresh corn kernels back into the skillet. Give everything a gentle sauté for 2 minutes to marry the flavors wonderfully, then let the skillet rest for 3 minutes to encourage optimum flavor melding. Toss in freshly chopped basil and cilantro right at the end for a bright herbal pop that lights up the dish.
How to Serve Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe
Garnishes
Generously drizzle your warm skillet with the cooled Basil Cilantro Crema for a cooling contrast to the spicy sausage and vegetables. Sprinkle a pinch of flaky sea salt and freshly ground black pepper on top to bring that perfect finishing touch. Feel free to add extra fresh herbs for garnish—they elevate the presentation and emphasize the freshness.
Side Dishes
This skillet shines beautifully served on its own, but if you want to round it out, consider a fluffy bed of rice, creamy grits, or even a simple quinoa salad. Each side soaks up the rich flavors differently, giving your meal a lovely balance and making it great for any occasion.
Creative Ways to Present
For a fun twist, serve the skillet with warm tortillas or crusty bread for scooping up every delicious bite. Alternatively, turn this into a stuffed bell pepper dish by filling roasted peppers with the skillet mixture and topping with crema. It’s a creative way to impress guests or make dinner a little bit special.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, making next-day leftovers even better. Just ensure the crema is stored separately to maintain its freshness.
Freezing
You can freeze the cooked sausage and vegetable mixture in a sealed container for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating. For best quality, prepare fresh basil cilantro crema when serving, as freezing affects its texture.
Reheating
Reheat leftovers gently on the stovetop or in the microwave until warmed through. Add a splash of water or broth to keep the vegetables moist if needed. Top with freshly made or chilled basil cilantro crema to revive its creamy brightness.
FAQs
Can I substitute the Andouille sausage for another type?
Absolutely! While Andouille brings a distinctive smoky and spicy flavor, you can swap it for any smoked sausage or chorizo if you prefer something milder or different. Just keep in mind the seasoning so the dish remains balanced.
Is this recipe suitable for gluten-free diets?
Yes! All the ingredients listed are naturally gluten-free, making this Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe perfect for those avoiding gluten. Just double-check your sausage brand to be sure.
Can I make the basil cilantro crema vegan?
You can! Replace the mayonnaise and sour cream with vegan alternatives such as vegan mayo and cashew cream. The fresh herbs will still shine, and the crema will still provide that beautiful cooling effect.
What’s the best way to add extra heat?
Include chopped Poblanos or Jalapenos in the vegetable sauté step for a spicy kick. You can adjust the amount to suit your heat tolerance and balance with the creamy crema to cool the palate.
Can I prepare parts of this dish ahead of time?
Yes, the basil cilantro crema can be made ahead and refrigerated, and you can chop all the vegetables in advance to save time. Cooking everything fresh ensures the best textures and flavors, but prepping ahead makes the whole process much quicker.
Final Thoughts
There’s just something magical about how the smoky Andouille sausage, charred summer vegetables, and that dreamy, fresh basil cilantro crema come together in this Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe. It’s a one-pan dish that feels like a celebration of summer’s best flavors in every bite. I can’t wait for you to try it yourself—your taste buds are in for a treat, and your dinner plans will thank you for this simple yet unforgettable dish.
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Summer Sausage Skillet with Andouille and Fresh Basil Cilantro Crema Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A flavorful and vibrant one-pan summer sausage skillet featuring spicy Andouille sausage, fresh vegetables like zucchini, red and orange peppers, and grilled corn, all brought together with a creamy basil cilantro crema. Perfect for a quick, hearty meal in just 30 minutes.
Ingredients
Sausage and Vegetables
- 1 tbsp extra virgin olive oil
- 13.5 oz Andouille Sausage, sliced about 1/2 inch thick
- 1/3 cup diced red onion
- 1 red pepper, chopped
- 1 orange pepper, chopped
- 2 small to medium zucchini, sliced and quartered
- 1/2 tsp garlic salt
- 1/4 tsp sea salt
- 1/8 tsp fresh cracked black pepper
- 2 ears of corn
- Additional sea salt and fresh cracked pepper to taste
- Optional: Poblano or Jalapeno pepper for more heat
- For topping: 1/8 cup basil and 1/8 cup cilantro, chopped
Basil Cilantro Crema
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup basil, packed
- 1/4 cup cilantro, packed
- 1 tbsp extra virgin olive oil
- 1/2 tsp garlic salt
- 1/4 tsp white pepper
- Juice from half a lime (about 1/2 – 1 tbsp)
Instructions
- Make the Basil Cilantro Crema: In a food processor, blend together mayonnaise, sour cream, basil, cilantro, extra virgin olive oil, garlic salt, white pepper, and lime juice until smooth. Refrigerate for about 10 minutes if using later to develop flavors.
- Cook the Sausage: Heat the olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook for about 3 minutes per side until browned and heated through. Remove from skillet and set aside.
- Cook the Corn: Preheat your grill or use a second skillet over medium-high heat. Grill the corn ears for approximately 4 minutes per side until tender and slightly charred. Once cooked, cut the kernels off the cob and set aside.
- Cook the Vegetables: Using the same skillet as before, add the diced red onion and cook for 3 to 5 minutes until softened. Add chopped red and orange peppers and cook for another 3 to 5 minutes. Then add zucchini along with garlic salt, sea salt, and black pepper. Continue cooking for 3 to 5 minutes, allowing the zucchini to soften and develop some char.
- Combine the Ingredients: Return the cooked sausage and corn kernels to the skillet with the vegetables. Sauté everything together for 2 minutes to meld the flavors. Let the skillet rest for 3 minutes off the heat to settle. Stir in chopped basil and cilantro gently to preserve freshness.
- Serve: Dish the skillet contents as is or serve over rice for a complete meal. Drizzle with the basil cilantro crema and garnish with extra sea salt and freshly cracked black pepper to taste.
Notes
- Optional heat can be added by including sliced Poblano or Jalapeno peppers during the vegetable cooking step.
- The basil cilantro crema can be made ahead and refrigerated to enhance flavors.
- Grilling the corn adds a smoky flavor, but you can also cook corn in the skillet if a grill is unavailable.
- Serve over rice or quinoa for a filling meal or enjoy on its own for a low-carb option.
- Adjust seasoning to taste, especially salt and pepper, based on sausage saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
