Summer Sausage Skillet Andouille (Print Version)

# Ingredients:

→ Sausage Skillet

01 - 15 ml extra virgin olive oil
02 - 380 g Andouille sausage, sliced into 1.25 cm rounds
03 - 50 g 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 - 2 corn cobs, husks removed
08 - 2.5 ml garlic salt
09 - 1.25 ml fine sea salt, plus more to taste
10 - 0.5 ml freshly cracked black pepper, plus more to taste

→ Herb Garnish

11 - 15 ml fresh basil, finely chopped
12 - 15 ml fresh cilantro, finely chopped

→ Optional Heat

13 - Chopped poblano or jalapeño pepper, to taste

→ Basil Cilantro Crema

14 - 120 ml mayonnaise
15 - 60 ml sour cream
16 - 20 g fresh basil, packed
17 - 10 g fresh cilantro, packed
18 - 15 ml extra virgin olive oil
19 - 2.5 ml garlic salt
20 - 1.25 ml ground white pepper
21 - Juice of half a lime (7–15 ml, to taste)

# Instructions:

01 - Combine mayonnaise, sour cream, basil, cilantro, olive oil, garlic salt, white pepper and lime juice in a food processor. Blend until smooth and refrigerate until needed.
02 - Heat extra virgin olive oil in a large skillet over medium-high heat. Once shimmering, add sliced Andouille sausage and cook for 3 minutes per side. Remove sausage from skillet and set aside.
03 - Preheat grill or clean skillet. Grill corn cobs over medium heat for approximately 4 minutes per side until lightly charred. Set aside to cool.
04 - In the same skillet (do not clean), add red onion and sauté for 3–5 minutes until softened. Add chopped red and orange peppers, cooking for another 3–5 minutes over medium-high heat to achieve slight charring.
05 - Incorporate zucchini, garlic salt, sea salt, and black pepper into the skillet. Sauté for 3–5 minutes, ensuring zucchini contacts the pan surface for charring. Stir regularly to avoid overcooking.
06 - Cut grilled corn kernels from the cob. Add corn and reserved sausage back to the skillet. Sauté for 2 minutes, then remove the skillet from heat and allow to cool slightly.
07 - Stir in fresh basil and cilantro. Season to taste with additional sea salt and black pepper if desired.
08 - Serve the sausage skillet hot, garnished with the Basil Cilantro Crema. Optionally, plate over cooked rice.

# Notes:

01 - Allow the skillet to cool slightly before adding fresh herbs to preserve their flavor and color.
02 - Opt for an outdoor grill for the corn if smoky flavor is desired.

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