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
