Sausage and Veggies Skillet (Printable Version)
# What You’ll Need:
→ Proteins
01 -
12 oz (340g) cooked sausage (cajun, andouille, or smoked)
→ Vegetables
02 -
2 cups corn kernels (from 3 cooked ears)
03 -
1 large red bell pepper, diced
04 -
1 large zucchini, sliced
→ Seasonings & Aromatics
05 -
½ teaspoon chili powder
06 -
Fresh cilantro, chopped
→ Oils
07 -
1 tablespoon olive oil
# Steps to Follow:
01 -
Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Slice cooked sausage into coins and add to the skillet. Cook for 5 minutes on one side, then flip and cook for about 3 minutes on the other side. Remove sausage to a large plate. Reserve some of the sausage oil in the skillet and transfer extra oil to a small, heat-proof bowl.
02 -
In the same skillet, add diced bell pepper and cook for about 4 minutes on medium heat. Add some reserved oil if needed to prevent sticking. Remove cooked bell pepper to the plate with sausage.
03 -
To the empty skillet, add sliced zucchini and cook for about 3 minutes on medium heat. Add reserved oil if needed to prevent sticking.
04 -
If using corn on the cob, slice kernels off with a knife.
05 -
In the same skillet, combine cooked sausage, bell pepper, zucchini, and corn kernels. Mix well. Add some reserved oil from the sausage if desired, and mix in the chili powder. Reheat on low heat.
06 -
Remove from heat and top with chopped fresh cilantro.
# Additional Notes:
01 -
This dish typically doesn't need additional salt as the sausage provides enough saltiness. Use your judgment and season with salt only if needed.
02 -
Everything cooks in one pan, making cleanup easy.
03 -
Perfect for meal prep or quick weeknight dinners.