Summer Sausage Andouille Skillet (Print Version)
# Ingredients:
→ Summer Sausage Skillet
01 -
1 tablespoon extra virgin olive oil
02 -
380 grams Andouille sausage, sliced 1.25 cm thick
03 -
50 grams red onion, diced
04 -
1 red bell pepper, chopped
05 -
1 orange bell pepper, chopped
06 -
2 small to medium zucchini, sliced and quartered
07 -
1/2 teaspoon garlic salt
08 -
1/4 teaspoon sea salt
09 -
1/8 teaspoon freshly cracked black pepper
10 -
2 fresh corn on the cob
11 -
Sea salt and freshly cracked black pepper, to taste
12 -
1/8 cup fresh basil leaves, chopped, for garnish
13 -
1/8 cup fresh cilantro, chopped, for garnish
14 -
Optional: 1 poblano or jalapeño pepper, chopped
→ Basil Cilantro Crema
15 -
120 grams mayonnaise
16 -
60 grams sour cream
17 -
20 grams fresh basil leaves, packed
18 -
10 grams fresh cilantro, packed
19 -
1 tablespoon extra virgin olive oil
20 -
1/2 teaspoon garlic salt
21 -
1/4 teaspoon ground white pepper
22 -
Juice from 1/2 lime (about 7–15 ml)
# Instructions:
01 -
Combine mayonnaise, sour cream, basil, cilantro, olive oil, garlic salt, white pepper, and lime juice in a food processor. Blend until smooth. Refrigerate if not using within 10 minutes.
02 -
Heat olive oil in a large skillet over medium-high heat. Add Andouille sausage slices and cook 3 minutes per side until browned. Once browned, transfer sausage to a plate and set aside.
03 -
Preheat grill or skillet to medium heat. Place corn cobs on the grill or skillet and cook for 4 minutes per side until lightly charred. If using an outdoor grill, cook directly over the flame with the lid closed.
04 -
Without wiping out the skillet, add diced red onion and cook for 3–5 minutes until softened. Add red and orange peppers, and cook for an additional 3–5 minutes over medium-high heat to achieve a light char.
05 -
Add zucchini, garlic salt, sea salt, and black pepper to the skillet. Stir well and cook for 3–5 minutes, ensuring zucchini pieces are touching the pan surface for light charring. Stir regularly to prevent overcooking.
06 -
Once corn is cooked, cut kernels from the cobs. Return sausage and corn kernels to the skillet with the vegetables. Sauté for 2 minutes to combine and heat through. Remove skillet from heat and let cool for 3 minutes.
07 -
Stir in chopped basil and cilantro. Season with additional sea salt and black pepper as desired. Serve immediately with Basil Cilantro Crema, either alone or over steamed rice.
# Notes:
01 -
For a spicier option, add diced poblano or jalapeño peppers to the skillet along with the other vegetables.
02 -
For maximum char and flavor, avoid overcrowding the skillet and allow vegetables to make full contact with the pan surface.
03 -
Crema can be prepared up to a day in advance and stored in the refrigerator.