Description

Craving a quick, hearty meal that’s packed with flavor and requires minimal cleanup? What if you could create a Sausage and Veggies Skillet in just 30 minutes, combining smoky sausage, vibrant veggies, and sweet corn in a single pan? This beginner-friendly, one-pan recipe, inspired by your interest in dishes like Cajun Grilled Chicken and Cheesy Garlic Chicken Wraps, delivers a satisfying, colorful meal perfect for busy weeknights, meal prep, or casual dinners.

Ingredients

For the Skillet

Corn Kernels (2 cups, from 3 ears fully cooked): Adds sweet, juicy texture and natural sweetness.
Olive Oil (1 tbsp): Facilitates cooking and prevents sticking.
Sausage (12 oz, cooked, e.g., Cajun, andouille, or smoked): Provides smoky, savory protein with bold flavor.
Red Bell Pepper (1 large, diced): Contributes vibrant color and mild sweetness.
Zucchini (1 large, sliced): Offers tender, earthy texture.
Chili Powder (½ tsp): Adds mild heat and depth to the veggies.
Fresh Cilantro (chopped, for garnish): Brings bright, herbaceous freshness.

Substitutions and Variations

Corn: Swap with frozen or canned corn (drained); use 2 cups roasted sweet potatoes for a heartier option.
Sausage: Replace with chorizo, Italian sausage, or plant-based sausage for vegetarian/vegan; ensure pre-cooked for time efficiency.
Red Bell Pepper: Use yellow, orange, or green bell peppers, or swap with diced carrots for similar crunch.
Zucchini: Substitute with yellow squash, eggplant, or mushrooms for comparable texture.
Chili Powder: Swap with smoked paprika, cumin, or a pinch of cayenne for varied flavor profiles.
Cilantro: Use parsley, green onions, or basil for a different herbaceous note.
Vegetarian/Vegan: Use plant-based sausage and ensure olive oil is vegan.
Gluten-Free: Naturally gluten-free; ensure sausage is gluten-free certified.

Optional Additions

Spices: Add ¼ tsp garlic powder or red pepper flakes for extra savory or spicy notes, inspired by your Cajun Grilled Chicken recipe.
Veggies: Mix in ½ cup diced onions or spinach for more variety.
Protein: Include ½ cup black beans or chickpeas for added protein, echoing your High-Protein Pasta Salad.

Cook Mode Prevent your screen from going dark

Instructions

Cook the Sausage:
- Heat 1 tbsp olive oil in a cast-iron skillet over medium heat.
- Slice 12 oz cooked sausage (Cajun, andouille, or smoked) into ¼-inch coins.
- Add sausage to the skillet and cook for 5 minutes on one side, then flip and cook for 3 minutes on the other side until browned and crispy.
- Remove sausage to a large plate, leaving some sausage oil in the skillet for flavor.
- Transfer excess oil to a small, heat-proof bowl and reserve for cooking veggies.
- Tip: Slice sausage evenly for uniform cooking; avoid overcrowding to ensure browning.
Cook the Bell Pepper:
- In the same skillet (with residual sausage oil), add 1 large diced red bell pepper.
- Cook over medium heat for 4 minutes, stirring occasionally, until softened and slightly charred.
- If needed, add 1–2 tsp reserved sausage oil to prevent sticking.
- Remove bell pepper to the plate with the sausage.
- Tip: Dice pepper into ½-inch pieces for even cooking; scrape up sausage bits for extra flavor.
Cook the Zucchini:
- In the same skillet, add 1 large zucchini, sliced into ¼-inch half-moons.
- Cook over medium heat for 3 minutes, stirring occasionally, until tender but still crisp.
- Add 1–2 tsp reserved sausage oil if needed to prevent sticking.
- Tip: Slice zucchini uniformly to ensure even cooking; don’t overcook to maintain texture.
Prepare the Corn:
- Slice 2 cups corn kernels off 3 fully cooked cobs using a sharp knife (or use pre-cooked frozen/canned corn, thawed/drained).
- Tip: Stand corn upright in a bowl to catch kernels; use a serrated knife for easier cutting.
Combine and Season:
- Return the cooked sausage and bell pepper to the skillet with the zucchini.
- Add the corn kernels and ½ tsp chili powder.
- Stir gently over medium heat for 1–2 minutes to warm through and coat with seasoning.
- Taste and adjust with more chili powder, salt, or pepper if desired.
- Tip: Stir lightly to avoid mushing veggies; ensure corn is warmed but not overcooked.
Serve:
- Remove skillet from heat and garnish with chopped fresh cilantro (about 2 tbsp).
- Serve hot directly from the skillet or transfer to a platter.
- Pair with sides like crusty bread, a green salad, or rice, inspired by your Street Corn Chicken Rice Bowl, and a drink like iced tea or a light beer.
- Serve immediately for the best flavor and texture.
- Tip: Offer extra cilantro or a squeeze of lime (optional) for added freshness; use tongs to serve for easy portioning.