Description
This Summer Sausage Skillet with Andouille Sausage is a flavorful and hearty dish that combines spicy sausage with a medley of summer vegetables. Perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 12 ounces andouille sausage (sliced into 1/2-inch rounds)
- 1 small red onion (sliced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 zucchini (sliced into half-moons)
- 1 cup cherry tomatoes (halved)
- 2 cloves garlic (minced)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Ingredients:
Instructions
- Heat the olive oil: In a large skillet over medium-high heat, add olive oil.
- Cook the sausage: Brown the andouille sausage slices for about 5 minutes. Remove and set aside.
- Sauté vegetables: In the same skillet, sauté onion and bell peppers until softened. Add zucchini, cherry tomatoes, and garlic; cook until tender.
- Combine ingredients: Return sausage to the skillet, add paprika, red pepper flakes, salt, and pepper. Heat through.
- Garnish and serve: Sprinkle with fresh parsley before serving.
Notes
- This dish pairs well with rice, quinoa, or crusty bread.
- For a spicier kick, use hot andouille sausage or add more red pepper flakes.
- You can substitute other summer vegetables like corn or green beans depending on availability.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 320
- Sugar: 6g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
