If you’re looking for a dish bursting with Southern flavors, vibrant seasonal veggies, and a satisfying smoky kick, this Summer Sausage Skillet with Andouille Sausage will absolutely steal the show at your table! With crave-worthy andouille sausage sizzling alongside colorful bell peppers, zucchini, squash, and juicy cherry tomatoes, every bite practically sings with warm, sunny-day energy. Whether you’re throwing together a quick weeknight dinner or impressing guests, the Summer Sausage Skillet with Andouille Sausage is guaranteed to become a regular favorite.
Ingredients You’ll Need
The beauty of this recipe is its simplicity—every ingredient truly counts! From the spicy, savory sausage to the rainbow of fresh veggies, each one brings something special to the skillet, creating big flavor and gorgeous color with very little effort. Here’s exactly what you’ll need (and why you’ll love it):
- Andouille Sausage (12 oz, sliced into rounds): The star of the show! Smoky, spicy, and super satisfying, it gives this dish its signature kick.
- Olive Oil (1 tablespoon): Keeps everything sizzling and adds a lovely, subtle richness.
- Red Bell Pepper (sliced): Sweet and slightly crunchy, its color brightens the skillet.
- Yellow Squash (sliced): Mellow flavor and tender bite add that classic summer feel.
- Zucchini (sliced): Similar to squash but slightly earthier, it soaks up all the delicious juices.
- Cherry Tomatoes (1 cup, halved): Juicy pops of sweetness that soften just enough to create a quick sauce.
- Red Onion (1/2, sliced): Adds a subtle sharpness and beautiful color contrast.
- Garlic (2 cloves, minced): You just can’t go wrong with fresh garlic for big flavor!
- Smoked Paprika (1/2 teaspoon): Heightens the smokiness, deepens the color, and rounds out the seasoning.
- Dried Thyme (1/4 teaspoon): Brings a herby, slightly floral note that pairs perfectly with sausage.
- Salt and Black Pepper (to taste): Brings all the flavors into balance—taste and adjust as you go.
- Fresh Parsley (for garnish): A sprinkle at the end wakes everything up and adds a pop of green.
How to Make Summer Sausage Skillet with Andouille Sausage
Step 1: Sear the Andouille Sausage
Start by heating the olive oil in a large skillet over medium-high heat. Once shimmering, add the sliced andouille sausage. Let the sausage cook undisturbed for a few minutes to get that irresistible golden-brown sear, turning occasionally so every side gets a bit crisp. This step not only adds texture but infuses the oil (and ultimately the veggies) with all that smoky flavor. After 4 to 5 minutes, remove the sausage to a plate and set aside, leaving as much of that savory goodness in the pan as possible.
Step 2: Sauté the Veggies
In that same skillet, toss in the red bell pepper, yellow squash, zucchini, red onion, and minced garlic. Give everything a quick stir to coat in the flavorful oil. Sauté the mixture for about 6 to 7 minutes, stirring occasionally, until the vegetables are just tender-crisp and starting to caramelize around the edges. You want them soft but still vibrant, so don’t overcook—this keeps the Summer Sausage Skillet with Andouille Sausage tasting delightfully fresh.
Step 3: Add Tomatoes and Seasonings
Now, it’s time to build even more flavor. Stir in the halved cherry tomatoes, smoked paprika, dried thyme, salt, and black pepper. As the tomatoes start to soften (about 2 to 3 minutes), their juices mingle with the seasonings, creating a quick pan sauce that ties the whole dish together. This is when your kitchen will start smelling absolutely amazing!
Step 4: Bring Back the Sausage
Return the seared andouille sausage to the skillet with the vegetables. Toss everything together until well coated in those smoky, herby juices and heated through. Give it a taste and adjust the salt or pepper if needed. The colors should be dazzling and every bite well seasoned—this is the moment when the Summer Sausage Skillet with Andouille Sausage truly comes together.
Step 5: Plate and Garnish
Just before serving, sprinkle plenty of chopped fresh parsley over the top. It makes the whole dish pop visually and adds a fresh, slightly peppery flavor that brightens all the rich, smoky notes. Serve immediately while everything is still hot and irresistible!
How to Serve Summer Sausage Skillet with Andouille Sausage
Garnishes
Garnishing is where you can add your own signature touch! While a shower of freshly chopped parsley is classic, you could also try a scatter of thinly sliced green onions or even a handful of crumbled feta for a tangy twist. A little squeeze of fresh lemon over the top brings a zesty brightness that pairs perfectly with the andouille’s smokiness.
Side Dishes
This skillet dinner is hearty enough to stand alone, but it’s even better with some cozy sides. Serve it over fluffy steamed rice, creamy polenta, quinoa, or cauliflower rice for a gluten-free option. For a real Southern feast, a basket of warm cornbread or a side of roasted sweet potatoes is hard to beat!
Creative Ways to Present
If you want to go the extra mile, serve your Summer Sausage Skillet with Andouille Sausage right from the skillet at the table—family-style and rustic—or spoon into individual bowls for a bright, cheerful presentation. For lunch meal prep, portion into containers with a grain of your choice, add a fresh leafy side salad, and you’ll have lunches to look forward to all week.
Make Ahead and Storage
Storing Leftovers
Leftover Summer Sausage Skillet with Andouille Sausage stores well in the fridge for up to 4 days. Let it cool before transferring to an airtight container. The flavors seem to deepen overnight, making the leftovers almost better the next day!
Freezing
You can freeze this skillet meal for up to 2 months—just make sure to use a freezer-safe container. Some veggies (like squash and zucchini) may soften a bit upon thawing, but the flavor remains delicious. Thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm the skillet mixture gently on the stove over medium heat, adding a splash of water if needed to loosen any juices. If you’re in a hurry, the microwave works too—just heat in 1-minute bursts, stirring between, until piping hot.
FAQs
Can I use a different type Main Course
Absolutely! While andouille sausage gives a signature smoky flavor, you can swap for kielbasa, smoked turkey sausage, or even a vegetarian sausage if you prefer. Just keep in mind the flavor profile will shift slightly.
Is this Summer Sausage Skillet with Andouille Sausage spicy?
Andouille sausage naturally has a little heat, but the overall dish is mild and approachable. If you’d like extra spice, add a pinch of red pepper flakes or a dash of hot sauce while cooking.
What other vegetables can I add?
This skillet is super versatile! Try adding corn, green beans, asparagus, or even spinach for a different twist. Use whatever summer vegetables you have on hand or love most.
How can I make this recipe low-carb?
It’s already fairly low-carb as written, but for an even lower-carb version, serve it over cauliflower rice or simply enjoy it as a bowl of sausage and veggies. Skip any sides heavy in grains or starch.
Can I double the recipe for a larger crowd?
Definitely! Simply double the ingredients and use your largest skillet or sauté pan. Avoid crowding the pan by cooking the ingredients in batches if needed; this keeps everything nicely caramelized instead of steaming.
Final Thoughts
There’s just something magical about how quickly the Summer Sausage Skillet with Andouille Sausage comes together, transforming bright seasonal veggies and bold sausage into pure, joyful comfort. I hope you’ll give this a try and make it your own—it might just become your new go-to summer dinner!
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Summer Sausage Skillet with Andouille Sausage Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
This Summer Sausage Skillet with Andouille Sausage is a flavorful and colorful dish that brings together the smoky goodness of andouille sausage with a medley of vibrant summer vegetables. Quick and easy to make, this gluten-free skillet meal is perfect for a delicious weeknight dinner.
Ingredients
Andouille Sausage:
12 oz andouille sausage (sliced into rounds),
Olive Oil:
1 tablespoon,
Vegetables:
1 red bell pepper (sliced), 1 yellow squash (sliced), 1 zucchini (sliced), 1 cup cherry tomatoes (halved), 1/2 red onion (sliced), 2 cloves garlic (minced),
Seasonings:
1/2 teaspoon smoked paprika, 1/4 teaspoon dried thyme, salt and black pepper to taste,
Garnish:
fresh parsley for garnish
Instructions
- Cook the Sausage: 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 slightly crisp. Remove sausage from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add bell pepper, squash, zucchini, onion, and garlic. Sauté for 6–7 minutes until vegetables are tender-crisp. Stir in cherry tomatoes, smoked paprika, thyme, salt, and pepper. Cook for another 2–3 minutes until tomatoes are softened.
- Combine and Garnish: Return the sausage to the skillet and toss everything together until heated through and well coated in seasoning. Garnish with chopped fresh parsley and serve immediately.
Notes
- Great served over rice, quinoa, or cauliflower rice.
- You can swap in other summer vegetables like corn or green beans.
- For extra heat, add a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 5g
- Sodium: 880mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg
