Sausage and Veggies Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups corn kernels (from 3 cooked ears)
02 -
1 tablespoon olive oil
03 -
12 ounces cooked sausage, such as Cajun, andouille, or smoked, sliced into coins
04 -
1 large red bell pepper, diced
05 -
1 large zucchini, sliced
06 -
1/2 teaspoon chili powder
07 -
fresh cilantro, chopped, for garnish
# Instructions:
01 -
Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Add sliced sausage coins to the skillet and cook for 5 minutes on one side, then flip and cook for another 3 minutes. Transfer sausage to a large plate. Retain some rendered sausage oil in the skillet and remove excess oil to a small heatproof bowl for later use.
02 -
Add diced red bell pepper to the same skillet and sauté over medium heat for about 4 minutes. Add some reserved oil if needed to prevent sticking. Transfer cooked pepper to the plate with the sausage.
03 -
Add sliced zucchini to the skillet and cook for approximately 3 minutes over medium heat, adding reserved oil if necessary. Remove cooked zucchini to the same plate with the other ingredients.
04 -
Carefully slice cooked corn kernels off the cob using a sharp knife.
05 -
Return all cooked sausage, bell pepper, zucchini, and corn kernels to the skillet. Stir to combine. Add reserved sausage oil and mix well. Sprinkle with chili powder and heat gently on low until warmed through. Remove from heat and top with freshly chopped cilantro.
# Notes:
01 -
Taste before adding extra salt, as sausage often provides sufficient seasoning.
02 -
Keeping extra oil from the sausage enhances flavor and prevents sticking during vegetable sautéeing.