Description
A delicious and hearty Summer Sausage Skillet featuring Andouille Sausage, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound summer sausage, sliced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell peppers, and sauté for about 5 minutes, or until the vegetables are softened.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the sliced andouille sausage and summer sausage to the skillet. Cook for 5-7 minutes, stirring occasionally, until the sausages are browned.
- Pour in the diced tomatoes (with their juice) and corn. Stir to combine.
- Season the mixture with smoked paprika, dried oregano, salt, and pepper. Bring to a simmer and cook for another 5-10 minutes, allowing the flavors to meld.
- Serve the sausage mixture over cooked rice or quinoa. Garnish with fresh parsley before serving.
Notes
- For a spicier dish, add diced jalapeños or a dash of hot sauce.
- You can substitute the andouille sausage with turkey sausage for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg