Sausage and Veggies Skillet – 30 Minute One-Pan Meal Recipe
Introduction
This Sausage and Veggies Skillet is a flavorful, quick one-pan meal perfect for busy weeknights. Combining spicy sausage with fresh vegetables and corn, it’s both hearty and colorful, ready in just 30 minutes.
Ingredients
- 2 cups corn kernels (from about 3 ears, completely cooked)
- 1 tablespoon olive oil
- 12 oz cooked sausage (such as Cajun, Andouille, or smoked sausage)
- 1 large red bell pepper, diced
- 1 large zucchini, sliced
- 1/2 teaspoon chili powder
- Fresh cilantro, chopped (for topping)
Instructions
- Step 1: Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Slice the cooked sausage into coins and add them to the skillet. Cook for about 5 minutes on one side, then flip and cook for another 3 minutes. Remove the sausage to a large plate.
- Step 2: Leave some of the sausage oil in the skillet and remove any excess to a small heat-proof bowl for later use.
- Step 3: Add the diced red bell pepper to the skillet and cook for about 4 minutes over medium heat. Add some reserved oil if needed to prevent sticking. Remove the cooked bell pepper to the plate with the sausage.
- Step 4: Add the sliced zucchini to the skillet and cook for about 3 minutes, again adding reserved oil if necessary to prevent sticking.
- Step 5: Cut the corn kernels off the cooked corn cobs using a knife.
- Step 6: Return the sausage, bell pepper, zucchini, and corn kernels to the skillet. Stir to combine everything well. Add the reserved sausage oil and sprinkle with chili powder. Reheat on low heat until warmed through.
- Step 7: Remove from heat and top with chopped fresh cilantro before serving. Taste for seasoning; salt may not be necessary because of the sausage’s saltiness, but adjust if desired.
Tips & Variations
- Try swapping the zucchini for yellow squash or adding sliced mushrooms for extra flavor and texture.
- If you prefer a milder dish, reduce or omit the chili powder.
- Use a non-stick skillet if you don’t have a cast-iron pan, but cast iron adds great flavor.
- Serve over rice or with crusty bread to make it a more filling meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwaved until warmed through. Avoid overheating to keep the vegetables tender and flavorful.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw sausage instead of cooked sausage?
This recipe works best with cooked sausage to reduce cooking time and ensure even heating. If using raw sausage, cook it thoroughly first before adding vegetables, and adjust cooking times accordingly.
Is this dish gluten-free?
Yes, this Sausage and Veggies Skillet is naturally gluten-free as long as the sausage you choose does not contain any gluten ingredients. Always check the sausage label to be sure.
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Sausage and Veggies Skillet – 30 Minute One-Pan Meal Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A quick and flavorful 30-minute one-pan meal featuring cooked sausage and a colorful mix of sautéed vegetables including bell pepper, zucchini, and corn, all combined in a cast-iron skillet for an easy and satisfying dish.
Ingredients
Sausage and Corn
- 12 oz cooked sausage (such as Cajun sausage, andouille sausage, or smoked sausage)
- 2 cups corn kernels (from 3 ears, completely cooked)
Vegetables
- 1 large red bell pepper, diced
- 1 large zucchini, sliced
Other Ingredients
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- Fresh cilantro, chopped (for topping)
Instructions
- Cook Sausage: Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Slice cooked sausage into coins and add to the skillet. Cook for 5 minutes on one side, then flip and cook for about 3 minutes on the other side. Remove sausage from the skillet onto a large plate.
- Reserve Oil: After removing the sausage, keep some of the rendered oil in the skillet for cooking vegetables; remove excess oil into a small heat-proof bowl and set aside.
- Cook Bell Pepper: Add the diced red bell pepper to the skillet and cook over medium heat for about 4 minutes. Add reserved oil if needed to prevent sticking. Once cooked, transfer the bell pepper to the large plate with sausage.
- Cook Zucchini: Add sliced zucchini to the same skillet and cook on medium heat for about 3 minutes, adding reserved oil if necessary to avoid sticking.
- Prepare Corn: Slice corn kernels off the cob using a knife.
- Combine and Reheat: In the skillet, combine the cooked sausage, bell pepper, zucchini, and corn kernels. Mix well. Add the reserved sausage oil and chili powder, then reheat on low heat until warmed through.
- Serve: Remove from heat, garnish with chopped fresh cilantro, and serve immediately. Season with salt if desired, keeping in mind the sausage is usually salty enough.
Notes
- Use cooked sausage to save preparation time and add robust flavor.
- Reserve some cooking oil from the sausage to enhance the flavor and prevent vegetables from sticking.
- Adjust seasoning carefully, as sausage typically contains sufficient salt.
- A cast-iron skillet is ideal for even heating and flavor development but other skillets can be used.
- This recipe is easily adaptable for different types of sausage depending on your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: sausage skillet, one-pan meal, easy dinner, quick sautéed vegetables, sausage and veggies, weeknight meal, cast-iron skillet recipe
