Sausage and Veggies Skillet (Print Version)
# Ingredients:
01 -
2 cups corn kernels, cooked (from 3 ears)
02 -
1 tablespoon olive oil
03 -
12 oz cooked sausage, such as cajun, andouille, or smoked sausage
04 -
1 large red bell pepper, diced
05 -
1 large zucchini, sliced
06 -
½ teaspoon chili powder
07 -
Fresh cilantro, chopped
# Instructions:
01 -
Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Slice the cooked sausage into coins and add to the skillet. Cook for 5 minutes on one side, flip, and cook for an additional 3 minutes on the other side. Remove the sausage to a large plate, leaving some oil in the skillet. Reserve extra oil in a heat-proof bowl.
02 -
In the same skillet, add the diced bell pepper and cook for 4 minutes over medium heat. Use some of the reserved oil if needed to prevent sticking. Remove the bell pepper to the large plate with the sausage.
03 -
In the same skillet, add the sliced zucchini and cook for 3 minutes over medium heat. Use some reserved oil if needed to prevent sticking. Slice the corn kernels off the cob while the zucchini cooks.
04 -
Add the cooked sausage, bell pepper, zucchini, and corn kernels back into the skillet. Mix well. Add reserved oil and chili powder. Reheat on low and stir thoroughly. Remove from heat and top with fresh chopped cilantro.
# Notes:
01 -
Seasoning with additional salt is likely unnecessary due to the saltiness of the sausage, but this can be adjusted to taste.