Description
A quick and flavorful one-pan dish, this Summer Sausage Skillet with Andouille Sausage is a colorful medley of spicy sausage and vibrant vegetables, perfect for a satisfying weeknight meal.
Ingredients
Scale
For the Skillet:
- 1 tablespoon olive oil
- 12 ounces Andouille sausage (sliced into rounds)
- 1 small red onion (sliced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 2 cloves garlic (minced)
- 2 cups zucchini (sliced into half-moons)
- 1 ear of corn (kernels removed, or 1 cup frozen)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley or cilantro (for garnish)
Instructions
- Heat olive oil: in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook for 4–5 minutes until browned and crispy. Remove and set aside.
- Sauté veggies: In the same skillet, sauté onion and bell peppers for 3–4 minutes. Add garlic, zucchini, and corn, cook for 5–6 minutes until tender.
- Combine: Return sausage to the skillet, add paprika, oregano, red pepper flakes, salt, and pepper. Cook for 2–3 minutes.
- Garnish and serve: Sprinkle with parsley or cilantro and serve hot.
Notes
- This dish is versatile—try adding yellow squash, cherry tomatoes, or green beans.
- Pair with rice, quinoa, or crusty bread.
- Opt for turkey Andouille sausage for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of skillet
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg
